Modern tarhoniotto ala tarhona risotto
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ingredients
1 packet of tarhoña 1 pk white onion cut into small cubes pk oil 1 packet of Frozen Vegetable Recipes (carrots,corn,broccoli,peas,mushrooms…what you have in the fridge pk sea salt 50 g butter
Bottle
1 pk basil pesto 1 pk Ripe avocado (just as a garnish at the end…)
progress
I love my mom’s tarragon risotto, my husband doesn’t, but he likes pesto, so I tried a combination and the result was … it didn’t last till the next day and the kids licked themselves…;)
1.
Fry some finely chopped onions in a little oil and fry the tarhoona,so that it catches a brown colour. When the tarhona is nicely browned, pour water over it and cook until it is soft.
2.
Melt the butter in the other pan and put the frozen Vegetable Recipes in it,which you prepare only in butter (a little water depending on what kind of Vegetable Recipes you have ) and cook them in butter until soft.
3.
When the Vegetable Recipes and the tarhoña are soft, strain the tarhoña and mix it with the Vegetable Recipes, add three quarters of a bottle of basil pesto, stir, season with salt and serve with sliced avocado and a spoonful of basil pesto (it tastes even better if you add a spoonful of pesto to each serving, which is stirred in when eating). Enjoy 😉
