Summary

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

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Instructions

1. Heat 1 tablespoon fat, sauté the garlic and onions in it. Then sprinkle the rice and cook until translucent.
2. Deglaze with tomato juice, bring to the boil and then simmer over low heat for about 20 minutes. Stir more often.
3. In the meantime, rinse the liver and pat dry. Rinse the sage as well and pluck the leaves off.
4. 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.
5. Mix the stock, peas and cheese into the rice. Let everything simmer for another 3 minutes, season with salt and pepper.
6. Serve the tomato risotto with the liver and sage.