Kavurma Recipes / Kavurma Meat Risotto with Sun-Dried Tomatoes

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Step-by-Step Instructions

1 Let the tomatoes soak in 2 tablespoons of olive oil.

2 Simmer and the olive oil, tomatoes and rice in a pan for 2 minutes.

3 Add 1 glass of chicken broth and cook until the water is absorbed.

4 Then add the remaining half a measure of water until fully absorbed.

5 Add the green peas and crushed walnut along with the remaining chicken broth.

6 Remove the risotto pot from the stove and let it rest for 5 minutes.

7 Cook the AYTAÇ KAVURMA in another pan at low heat until the fat has been dissolved.

8 Place the cooked AYTAÇ KAVURMA on the risotto and serve.

Material List

  • 75 grams of AYTAÇ KAVURMA

    10 dried tomatoes

    2 tablespoons of olive oil

    11/2 Arborio (risotto rice)

  • 4 glasses of water (to dissolve the chicken bouillon in)

    1 water glass of frozen of fresh green peas

    1/4 water glass of crushed walnut

Detail Information

  • Serves 4

  • 10 minutes preparation time

  • 14-16 minutes cooking time

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