A colorful and fragrant dish to give joy to your plate!
Ingredients for 2 servings
- 300 g of cooked rice
- 100 g of cooked green peas
- 100 g of fresh onions (= 150 g gross weight)
- 200 g of merguez sausages
- 1 tablespoon of olive oil
- 300 ml of water
- ½ chicken stock
- 2 teaspoons of curcuma (turmeric)
- 1 teaspoon of dried garlic
- 1 tablespoon of tomato paste
- Fresh parsley (optional)
Peel the onion and rinse with water. Mince the onion.
In a frying pan, heat oil and cook onions and garlic over medium heat (5/10).
During the onions cooking: cut the merguez into pieces using scissors.
When the onions begin to be translucent, add the merguez pieces and mix.
Put a lid on the pan and cook for 5 minutes, stirring regularly.
Remove the lid and continue cooking: add the water and the ½ chicken stock in the pan. Melt the stock by stirring the pan ingredients.
When the stock has completely melted: add turmeric, tomato paste, green peas and a few pinches of salt. Mix.
To finish, add the rice, mix and put a lid on the pan. Cook for 10 minutes, stirring regularly.
Your risotto is cooked when all the water has been absorbed by your preparation.
Add a few sprigs of fresh parsley to your risotto and mix. Adjust the seasoning: salt. Serve hot.