Summary

Ingredients

• 1 small vegetable onion (s)
• 3 clove (s) garlic
• 300 g risotto rice
• 300 g beans, reen
• 2 medium bell pepper (s), red
• 1 bunch spring onion (s)
• 400 g chorizo
• 4 tablespoon oil, e.g., olive oil
• 1 teaspoon turmeric powder
• 4 teaspoon, heaped vegetable stock, instant
• Salt and pepper to taste

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Instructions

1. Peel onion and garlic and chop finely.
2. Heat 2 tablespoons of oil in a large pan. Sauté the onion, garlic, rice and turmeric in it. Pour in 1200 ml of water and stir in the broth. Boil. Reduce the heat and simmer gently for about 25 minutes. Stirring occasionally. If necessary, add a little more water.
3. In the meantime, wash, clean and cut the beans. Cook the beans in boiling salted water for about 12 minutes. Rinse with cold water after draining. Wash, clean and cut the bell peppers and spring onions as well. In a second pan, fry the peppers and spring onions and then add to the rice with the beans and cook for about 5 minutes.
4. Peel off the sausage and cut into pieces. Fry them in a pan with a little oil until they are lightly crispy.
5. Now fold the sausage under the rice and season with salt and pepper if necessary.
6. 740 Kcal per serving