Rice pudding with bratwurst

Name: Rice pudding with bratwurst
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g green beans; 7-10 Tbsp Salt; 1 Onion; 375 g Carrots; 2 Leek sticks (leek); 40 g Butter or margarine; 250 g Arborio rice (round grain rice, risotto); 750 ml Vegetable broth (instant); 1 collar Parsley; 4 Thuringian bratwurst (approx. 100 g each); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 100 g grated gouda cheese; 7-10 Tbsp Grease; 7-10 Tbsp Basil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g green beans
7-10 Tbsp Salt
1 Onion
375 g Carrots
2 Leek sticks (leek)
40 g Butter or margarine
250 g Arborio rice (round grain rice, risotto)
750 ml Vegetable broth (instant)
1 collar Parsley
4 Thuringian bratwurst (approx. 100 g each)
7-10 Tbsp Salt
7-10 Tbsp black pepper
100 g grated gouda cheese
7-10 Tbsp Grease
7-10 Tbsp Basil

Directions

1
Clean, wash and halve the beans and cook in boiling salted water for about 12 minutes. Then drain well in a sieve. In the meantime peel and finely dice the onion. Clean and wash the carrots and leek.
2
Cut carrots into slices, leek into rings. Melt 20 g fat in a pot, fry onion in it until transparent. Add rice and fry briefly. Deglaze with stock, bring to the boil, cover and simmer over medium heat for 30-35 minutes.
3
Add the vegetables 15 minutes before the end of the cooking time. Meanwhile wash parsley, dab dry and chop finely. Cut the sausage into slices. Heat 20 g fat, fry slices of sausage in it while turning over at medium heat.
4
Mix 3/4 of the parsley into the rice. Season with salt and pepper. Put half of the vegetable rice into an ovenproof greased casserole dish. Spread slices of sausage on top and add the remaining vegetable rice.
5
Sprinkle with cheese and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3/ convection oven: 175 °C) for 20-25 minutes. Remove from the oven, sprinkle with remaining parsley and serve garnished with basil as desired.