Minced Meat Risotto with Peppers and Peas
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g minced meat, mixed
- 300 g risotto rice
- 1 tablespoon vegetable stock, instant
- 600 ml water
- 100 g peas, frozen
- 1 red pepper (s)
- 1 clove garlic
- 2 chilli pepper (s), dried
- 250 ml vegetable stock
- 1 cup cream
- 1 onion (s)
- 2 tablespoons oil
- salt and pepper
- tomato paste
- Paprika powder, noble sweet
- Emmentaler, grated
- oregano
Print Recipe
Pin Recipe Instructions
- Boil the risotto rice in water with 1 tablespoon vegetable stock added for 20 minutes.
- Chop the garlic and onions or cut into cubes and sweat briefly in the oil. Add the minced meat and sauté. Dice the bell pepper and add to the minced meat with the finely chopped chilli peppers. Season with salt, pepper, paprika powder and tomato paste.
- Add the vegetable stock and cream, bring to the boil and then mix in the rice and peas. Mix well and let stand briefly with the lid closed, then season with oregano.
- Serve hot and sprinkle with grated cheese.
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