Summary

Ingredients

• 200 g rice (risotto rice)
• 250 g mushrooms
• 1 can corn
• 1 onion (s)
• 2 cloves garlic)
• 1 cube meat stock
• 200 g feta cheese
• turmeric
• salt and pepper
• 2 tablespoon olive oil
• 1 bay leaf
• cumin
• Paprika powder

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Instructions

1. Heat 1 tablespoon of olive oil in a pan. Peel and squeeze the garlic and add to the pan. Sauté briefly, then add the risotto rice. Just cover with water and bring to a boil. Add the bay leaf, turmeric and stock cube. Let the whole simmer until the rice is cooked through (approx. 15 minutes), making sure that the rice is always just covered with water. Stir again and again.
2. In the meantime, clean and chop the onion and mushrooms. Heat 1 tablespoon of olive oil in a second pan and add the onions. When they are translucent, add the mushrooms and fry for about 5 minutes.
3. As soon as the rice is cooked, add corn, onions and mushrooms and season everything very strongly with a lot of cumin, paprika powder (whether noble sweet or hot pink does not matter) and a little salt and pepper. Crumble and mix in the feta cheese. Heat the whole thing for a while until the feta cheese is a little soft. Season again to taste and serve immediately.