500 g kritaraki (pasta risotto, rice vermicelli)
1-2 peppers (depending on size)
2-3 tbsp tomato paste
4 tbsp parsley
50 ml olive oil
1.5 liters of water
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Chop into small cubes. Caps is cut into fine strips. Fry the onion in olive oil, add the pepper and fry, stirring, until the pepper is tender. Add tomato paste (thick paste) and fry until enhance the flavor of tomatoes. Pour water (cold) and put risotto. Stir periodically until it boils. After the boil, remove from heat and allow to absorb all the liquid. Stir occasionally to not stick together. Liquid takes about 20-25 minutes. About 5 minutes before being consumed, the parsley was added and stirred. The dish is ready when the risotto at its core are al dente but not crunchy. * Although most often prepared in this way kritaraki are served as a side dish, the dish of us we like and private prescription. Set out quantities of 6 servings.