skewer on tomato risotto
easy
45 mins
45 mins
Ingredients
- 6 medium-sized onions
- 7-10 Tbsp (approx. 250 g)
- 2 TABLESPOONS Olive oil
- 200 g Long grain rice
- 1 package (500 g) chunky tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Rose peppers
- 2 pots Basil
- 500 g Pork escalope
- 7-10 Tbsp (in play)
- 2 TABLESPOONS Oil
- 200 g Tomato Ketchup
- 1-2 TEASPOONS Sambal Oelek
- 4 Metal skewers
Directions
- 1
Peel and chop 2 onions. Heat the olive oil. Sauté onions and rice. Add chopped tomatoes and 1/8 litre water. Season with salt, pepper and paprika. Cover and cook for about 30 minutes.
- 2
In the meantime, wash the basil and, except for a few leaves for garnishing, cut into fine strips. Add to the risotto during the last 5 minutes. Wash and dice the meat. Peel and quarter the remaining onions.
- 3
Put the meat cubes and onion quarters alternately on skewers. Heat the oil in a large pan. Fry the skewers for about 10 minutes, turning occasionally. Season with salt and pepper. Then take them aside.
- 4
Stir the ketchup and sambal Oelek into the frying fat. Bring to the boil briefly. Season to taste again. Arrange risotto, skewers and sauce garnished with basil on plates.
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