Tomato risotto with chicken liver

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Drain 10 g fat in a pot and fry the onion in it. Add the rice, sauté briefly, add the tomato juice and cook over low heat for about 18 minutes. Add the peas to the rice 5 minutes before the end of the cooking time. Wash the liver and pat dry. Wash sage, dab dry, remove leaves and cut half of the leaves into strips. Heat remaining fat in a pan, add strips of sage and fry the liver on both sides for about 3 minutes. Just before the end of the frying time, add the sage leaves to the frying fat. Season with salt and pepper. Mix parmesan cheese with the rice. Season to taste with salt, pepper and paprika. Arrange risotto, liver and sage leaves on a plate

2. 2

   Preparation time approx. 30 minutes

3. 3

   Per person approx. 2390 kJ, 570 kcal, E 35 g, F 16 g, KH 65 g

4. 4

   Serv. ring: Schwietzke