Mushroom meat skewers on paprika risotto
easy
40 mins
40 mins
Ingredients
- 1 big red pepper
- 1 Onion
- 50 g Butter or margarine
- 200 g Long grain rice
- 3-4 Tbsp Paprika pulp
- 1 TEASPOON granulated stock
- 7-10 Tbsp Salt
- 400 g white mushrooms
- 400 g Pork tenderloin
- 200 g Turkey liver
- 3 Stem(s) Sage
- 7-10 Tbsp Parsley
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean, wash and cut the peppers into small cubes. Peel and finely dice the onion. Heat 20 g fat in a pot. Sauté onions and paprika in it. Add rice and fry briefly.
- 2
Stir in the paprika paste and add 1/2 litre of water. Add stock and season with salt. Bring to the boil, cover and allow to swell for about 20 minutes over a low heat. Clean and wash the mushrooms.
- 3
Wash pork fillet and liver, dab dry and cut into pieces. Wash sage, dab dry and, except for a few leaves for garnishing, pluck from the stalks. Put mushrooms, pork tenderloin, liver and sage alternately on 8 wooden skewers.
- 4
Heat the remaining fat in a pan and fry the skewers in it on all sides for about 8 minutes. Arrange the skewers on the pepper risotto and serve garnished with sage and parsley.
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