Tomato Risotto with Chicken Liver
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s), diced
- 1 clove garlic, diced
- 2 tablespoon margarine or butter
- 250 g rice (risotto rice)
- 350 g poultry liver
- 500 ml tomato juice
- 125 ml vegetable stock (instant)
- 3 stalks sage, fresh
- salt
- Pepper, whiter
- 300 g peas, frozen
- 50 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Heat 1 tablespoon fat, sauté the garlic and onions in it. Then sprinkle the rice and cook until translucent.
- Deglaze with tomato juice, bring to the boil and then simmer over low heat for about 20 minutes. Stir more often.
- In the meantime, rinse the liver and pat dry. Rinse the sage as well and pluck the leaves off.
- Heat 1 tablespoon of fat in a pan. Fry the liver in it all around for about 5 minutes. Season with salt and pepper. Toss the sage in the roasting fat, then remove everything. Deglaze the roast with the broth.
- Mix the stock, peas and cheese into the rice. Let everything simmer for another 3 minutes, season with salt and pepper.
- Serve the tomato risotto with the liver and sage.
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