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Perrotxiko risotto with vegetables

A great rice recipe for those who prefer vegetables

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Perrotxiko risotto with vegetables

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
Medio
Method:
15 min.
Preparation:
15 min.
 
 

Iker Erauzkin

Read interview with:

Iker Erauzkin

Ingredients

    • 400 gr. of perrotxiko mushrooms
    • 200 gr. bomba rice
    • 4 artichokes
    • 2 Cloves garlic
    • 1 carrot
    • 1 red onion
    • 600 ml. chicken stock
    • 1 green pepper
    • 1 small red pepper
    • 150 ml. double cream

     

Method

  1. In an earthenware dish, if possible, or in a frying pan, saute the onions, peppers, garlic, artichokes and carrots, all finely chopped, with a drizzle of olive oil.
  2. Once they begin to brown, add the rice and mix in well. Pour in the chicken stock gradually throughout the cooking, approximately 16 minutes. Allow the rice to rest and add the cream.
  3. Sauté the perrotxikos with a drizzle of olive oil and a pinch of salt flakes and mix in with the rice. Serve. Accompany with some shoots or sprouts. 

 

Tip

You can use vegetable stock for a vegetarian dish. You can also add butter or parmesan cheese.

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