A Visit To the Aneto Factory in Cataluña + A Pumpkin Risotto Recipe

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Today I’m gonna share with you the experience we had at the factory Aneto Natural in Artes (Barcelona). Also, a delicious recipe for a quick pumpkin risotto.

This factory makes all kinds of broths (26 kinds!) from chicken, to vegetables, artichoke, carrot, with 0% sodium, low sodium content, all natural.

I heard about them years ago when I first moved to Spain, but I wasn’t paying much attention to the products. Normally, I like to make broth and stock at home.

I don’t really trust when I see products in grocery stores that claim that their product is 100% natural. Then you see the list of the ingredients and it’s not really true.

But with Aneto Natural it’s not the case.

#yolohevisto

I met at the factory 2 blogger and 1 photographer. I’ll leave the links if you want to check their work.

Eva Cuinera

Els Fogons del Pare

Jordi San Agustin

First, we visited the fields where they had planted organic leeks and cabbage for their broths.

At the moment, they have planted 2 hectares of leeks and 1/2 of a hectare of cabbage. It’s not much, but for now, it’s enough for them.

The great thing about these fields is that there are 4 boys working in the fields, boys that were at risk of being expelled from society. In the morning, they work the fields and in the evenings, they take classes.

This way, they can have an education. This helps them find work easily.

I’m telling you about this factory because I want to support people with values and who inspire us to search for quality instead of quantity. And that has always been my philosophy.

The struggle with organic produce is that you can’t spray them with anything. And produce attracts bugs and bad weed. Because they have relatively small fields, they pluck the bad weed by hand because bad weed can suffocate the leeks and cabbage.

A Visit To the Aneto Factory in Cataluña + A Pumpkin Risotto Recipe (Vegetarian)

A Visit To the Aneto Factory in Cataluña + A Pumpkin Risotto Recipe (Vegetarian)

To help their work more, in the fight with the bugs, they plant aromatics like rosemary and lavender. This way, the ecosystem works together in a beautiful order.

After I have seen the fields and I understood the work that these fields require, I have a much more respect for farmers that rely on quality rather than on quantity or money.

A Visit To the Aneto Factory in Cataluña + A Pumpkin Risotto Recipe (Vegetarian)

We then went to see how they cook the broth. We could see anything and our questions were answered with the maximum transparency.

The produce, poultry, and fish arrive at the factory. Next, they clean and chop the vegetables for a specific broth recipe. For some broth recipes, they saute the veggies, for others no.

And then they add the water, salt and the rest of the ingredients for that specific broth. Everything is natural and has clean ingredients like you would do it at home. They cook the broth at 100*C for 3 hours, then, they cook it for a few more minutes at 180*C. This step helps preserve the broth for 9 months, without preservatives.

I’ll give you a few examples of broth recipes to see the ingredients for yourself:

  • Chicken Broth – Water, Chicken, Onion, Carrot, Cabbage, Leek, Celery, Salt
  • Onion Broth – Water, Onion, Leek, Celery, Garlic, Virgin Olive Oil, Salt
  • Artichoke Broth – Water, Artichoke, Onion, Asparagus, Fennel, Ginger, Mint, Celery, Olive Oil

As you can see, the broths have only natural whole ingredients.

I am so amazed that they make 26 kinds of broths. Can you believe that? They ship their products to Spain, U.S., and Japan.

One thing that stuck in my mind from our little trip to the factory was something they told us about the artichoke broth. You can’t find artichokes all year round, so they make how many batches they can. When the artichoke season is over, they stop making it. And that’s amazing. They don’t import artichokes from another country. They don’t give quality over quantity. And that’s really important.

That’s why I wrote this post because I want to support brands that bet on quality.

Disclaimer: They’re not paying me to say that their products are 100% natural. I want to support them because I visited the factory and I’ve seen that it’s 100% true. Their products are natural.

#notsponsored

And now for the recipe. I received a huge butternut squash and I really wanted to make a pumpkin risotto. I washed and chopped the rest of the pumpkin and in the freezer it goes, for future recipes.

Ingredients:

  • 250 of butternut squash, cubed
  • 200 g of arborio rice
  • 1 small onion
  • 2 cloves of garlic
  • approx, 600 ml of chicken broth (I used chicken broth from Aneto)
  • salt and pepper to taste
  • 30 g of freshly grated parmesan cheese
  • 1 teaspoon of olive oil

As you can see, this recipe has just a few ingredients, but enough to make a luscious steaming risotto.

Peel, wash and chop the pumpkin into small cubes. Chop the onion and garlic. Heat up the chicken broth.

In a pot heat up the olive oil and saute the onion and garlic for 7-8 minutes until translucent. Add the pumpkin cubes and saute for 5 more minutes. Season with salt and pepper.

A Visit To the Aneto Factory in Cataluña + A Pumpkin Risotto Recipe

When the pumpkin has softened a little bit, pour into the pot the rice and fry it for 2-3 minutes. Be sure to not skip this step because frying the rice gives a nutty flavor to the finished dish.

A Visit To the Aneto Factory in Cataluña + A Pumpkin Risotto Recipe

Now it’s time to pour in the hot chicken broth. Make sure to have on hand hot chicken broth, not cold. Pour into the pot 1/2 the chicken broth and reserve the other half when we’ll need it.

A Visit To the Aneto Factory in Cataluña + A Pumpkin Risotto Recipe

Cook the risotto on medium-low heat with the lid on but be sure to check it every few minutes. Pour in more chicken broth as needed until the rice is cooked through. Add the parmesan cheese and stir to combine. Serve immediately.

A Visit To the Aneto Factory in Cataluña + A Pumpkin Risotto Recipe

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A Visit To the Aneto Factory in Cataluña + A Pumpkin Risotto Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 2 servings

Ingredients:

250 of butternut squash, cubed
200 g of arborio rice
1 small onion
2 cloves of garlic
approx, 600 ml of chicken broth (I used chicken broth from Aneto)
salt and pepper to taste
30 g of freshly grated parmesan cheese
1 teaspoon of olive oil

Instructions:

  1. Peel, wash and chop the pumpkin into small cubes. Chop the onion and garlic. Heat up the chicken broth.
  2. In a pot heat up the olive oil and saute the onion and garlic for 7-8 minutes until translucent. Add the pumpkin cubes and saute for 5 more minutes. Season with salt and pepper.
  3. When the pumpkin has softened a little bit, pour into the pot the rice and fry it for 2-3 minutes. Be sure to not skip this step because frying the rice gives a nutty flavor to the finished dish.
  4. Now it's time to pour in the hot chicken broth. Make sure to have on hand hot chicken broth, not cold. Pour into the pot 1/2 the chicken broth and reserve the other half when we'll need it. 
  5. Cook the risotto on medium-low heat with the lid on but be sure to check it every few minutes. Pour in more chicken broth as needed until the rice is cooked through. Add the parmesan cheese and stir to combine. Serve immediately.
https://booksandlavender.com/2017/11/17/visit-aneto-factory-cataluna-pumpkin-risotto-recipe/

 

 

 

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3 Responses to “A Visit To the Aneto Factory in Cataluña + A Pumpkin Risotto Recipe”

  • Oh wow pues nunca habría pensado que hay una marca en España que los hace caseros de verdad. He visto la publicidad que hacen pero siempre piensas que algo habrá detrás. Está bien saberlo.

    Un artículo muy bonito, me encanta todo lo que vistéis y las fotos del huerto.

    Carlota xxx

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