“Ajika rice – vegetable risotto recipe
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Ingredients
4 servings 300 g of rice 1 piece of onion more oil or mano slo 2 pieces of Slovak paprika (white) 1 piece of carrots approx. 2 cans of tomatoes peeled approx. 200 g, 80 g of fresh mushrooms or sterilised 1 small can of tomato puree 150 g of young courgettes , approx. 2 tbsp. 5 – salt ground pepper 600 ml of vegetable broth as required, approx. 30 g of mano slo
Recipe preparation
1 In a large saucepan, fry the onion in oil or mano slo, then add the sliced, cleaned courgettes, peppers, carrots and mushrooms. Finally, add the puree and the chopped tomatoes, the Ajika spices and stir. 2 Add the rice and pour in about half a litre of stock. Cook until the rice is tender, stirring occasionally from the bottom during cooking and adding stock as needed. 3 If the puree was very sour, we can add a little sugar, among other things. Add more salt and pepper if necessary. 4 When the rice is cooked, set the pot aside, add the salt and allow it to dissolve in the hot rice without boiling. 5 Serve the risotto with a more savoury cheese, such as Parmesan shavings, grated cheddar or Emmental… 6 It can also be used as a rice and vegetable side dish with a natural chicken or pork dish.7 If you don’t like Ajik spices, you can substitute them with chubrika or curry spices.
