- 250 g tomatoes
- 1 red/1 yellow paprika
- 1 onion
- 300 g risotto
- 180 g artichoke hearts
- 125 g green beans
- 1 bouillon cube
- 120 g sardines
- 15 g parsley
Big Oven at 200c. Oven safe pan for risotto.
Cut Roma tomatoes in half. Remove the stems and seeds from 1 red and 1 yellow paprika’s and slice in 1cm strips. Chop the onion.
Put 300 grams of risotto in a pan. Chop the artichoke hearts and combine into the risotto with the chopped paprika, onions and tomato halves. Mix together.
Bring 800ml water with bouillon to a boil and then pour over the risotto. Stir well. Cover with tin foil and bake in the oven for 20 minutes.
Drain sardines in a colander. Chop and combine with parsley.
Pull out pan from the oven after the 20 min and stir well. Add the sardines and chopped beans and put back in the oven uncovered for 10 minutes more.
Sprinkle with parsley