Greek Rice Noodle Risotto

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 3 bell peppers, red, yellow and green
  • 4 tomato (s)
  • 3 zucchini
  • 1 onion (s)
  • 1 tablespoon vegetable oil
  • 2 tablespoon tomato paste
  • 500 ml vegetable stock
  • 200 g Kritharaki (noodles in rice form)
  • 1 teaspoon marjoram
  • 0.5 teaspoon ½ rosemary
Greek Rice Noodle Risotto
Greek Rice Noodle Risotto

Instructions

  1. Dice the onions, peppers and tomatoes, halve the zucchini and cut into slices.
  2. Heat the oil in the pan and sauté the onion cubes until translucent, then add the tomato paste and sweat the onions in it. Add the paprika and zucchini, season with salt and pepper and pour on the broth. Stir in the rice noodles and season with the dried herbs. Bring everything to the boil and simmer for about 15 minutes, stirring occasionally.
  3. Add the tomato cubes just before the end of the cooking time and let it simmer for about 5 minutes.

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