ZUTATEN (4 PERSONEN)
400 g Risottoreis
400 g Artischockenherzen, tiefgefroren
300 ml Dinkelsahne
1/2 weiße Zwiebel
200 ml Wasser
Kräutersalz von Histaminikus®
4 EL Olivenöl
Kräutersalz von Histaminikus® hier kaufen:
Zwiebel feinhacken und im erhitzten Olivenöl anschwitzen.
Artischocken hinzugeben, kurz andünsten, dann mit etwas Wasser ablöschen.
Nacheinander Reis, Sahne und restliches Wasser einrühren.
Mit geschlossenem Deckel auf kleiner Stufe ca. 20 Minuten köcheln lassen, bis der Reis bissfest ist.
Regelmäßig umrühren, damit der Reis nicht anbrennt.
Mit Kräutersalz abschmecken.
Bildnachweis © Alessio Cola/fotolia.com
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