Georgi’s Tangy Sardine Risotto

 

Lightly stir-fry in saucepan:

1/4 cup Olive oil

1 cup Arborio rice

Remove from heat

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Stir in:

1 tsp Chicken stock powder (Vegeta)

1 tsp Paprika (sweet)

1 tsp Fennel seeds

1 tsp Parsley (chopped)

1 pinch Rosemary

1 pinch Thyme

2 pinches Oregano

1 clove Garlic (chopped)

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Return to heat and stir in:

1 tin  Sardines in oil

3 tbs  Ajvar

1 tbs  Tomato paste (optional)

1 tbs  Celery leaves (chopped)

1 tbs  White wine vinegar

1 tbs  Balsamic vinegar

1 dozen  Pitted Kalamata olives

1 tsp  Salt

1 sprinkle  Black pepper

1 cup  Beetroot juice

1 cup  Frozen peas

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Add water to cover ingredients

Then

Simmer gently

Topping up water as needed

(Rice should not stick together)

 

When rice is soft:

Adjust salt to taste

Churn onto serving dish

 

Garnish with

Chopped parsley

 

Serve as light meal

Or as

Side dish with fish Kebabs

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