Merguez risotto

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
  • Salt
  • Fresh parsley (optional)


Step 1:

Peel the onion and rinse with water. Mince the onion.

Step 2:

In a frying pan, heat oil and cook onions and garlic over medium heat (5/10).

Step 3:

During the onions cooking: cut the merguez into pieces using scissors.

Step 4:

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.

Step 5:

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.

Step 6:

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.

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