Red Mince Risotto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 large onion (s)
- 4 medium peppers, red and yellow
- some rapeseed oil
- 500 g minced meat
- 450 g rice puddin
- 750 ml vegetable stock
- 1 liter tomato juice
- 8 tablespoon parmesan
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the onion and cut into small cubes. Wash the peppers, remove the stalk, seeds and partitions. Chop the pods into small cubes. Season the minced meat with salt and pepper.
- Heat the oil in a pan and sauté the onion briefly. Add the minced meat, fry briefly and crush repeatedly so that it becomes crumbly. Add paprika and fry. When everything is well browned, add the rice pudding and pour in the broth. Cook over medium heat until the liquid has almost boiled off. Then pour in the tomato juice and cook for another 15 minutes. If necessary, add salt and pepper to taste.
- Stir in the parmesan before serving.
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