Artichoke and pea risotto cake: A vegetarian appetiser recipe
Serve these with roasted veggies or side salad for a great dinner
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 1 |
50 gms Carnaroli rice
20 gms green peas
15 gms onions
40 gms fresh artichokes
1 sprig of Thai basil
Salt to taste
1 tsp pepper
1 tsp red vinegar
2 tbsp breadcrumbs
1 tsp basil oil
25 gms olive oil
150 ml vegetable stock (store-bought)
Micro cress to garnish
Take a saucepan and add oil to it. Toast the rice in the oil over a medium flame. Add onion and green peas, and continue cooking with the vegetable stock until it is cooked al dente. Finish with salt and pepper to taste. Allow the risotto to cool down.
Once the rice has cooled, shape it into a flat round, dust it with breadcrumbs, and keep it in the chiller for 10 to 15 minutes.
Clean the fresh artichokes and cut them very finely. Fry them in hot oil over medium heat for about 3 minutes.
Pan-sear the rice cake with some oil over a medium flame.
Plate the rice cake with the fried artichokes and mixed cress, seasoned with salt, pepper, and a drop of vinegar. Complete the plating with a bit of basil oil.
Note:
How to clean an artichoke? Learn the process from this recipe.
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