Name: Hearty Tomato Risotto with Poultry Liver
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 2 Portionen
Ingredients: 1 piece Onion; 40 g Butter or Margarine; 250 g Risotto Rice; 0.5 l Tomato juice; 300 g Peas; 400 g Chicken liver; 1 Topf Sage; to taste Salt; to taste Pepper; 40 g grated Parmesan or vegetarian hard cheese; to taste Sweet paprika

Cook Time

35 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Hearty Tomato Risotto with Poultry Liver is ready in 35 min and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This tomato risotto with chicken liver is a hearty and filling dish that is perfect for a cozy evening. I like to make it when I want to cook something special but don't want to spend hours in the kitchen. The combination of the creamy risotto, the slightly acidic tomato and the spicy liver is simply delicious. Fresh peas bring a nice sweetness and texture into play. A touch of sage rounds off the dish perfectly. If you like, you can rub some more Parmesan over it. The dish is quick to prepare and tastes just fantastic!

Ingredients (11 ingredients)

Preparation (9 steps)

Chop onion

Thermomix® Setting

3 sec/Speed 5

Peel and quarter the onion and place in the mixing bowl. Chop for 3 sec./speed 5.

Sauté onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 20 g butter or margarine and sauté for 3 min./120°C/speed 1.

180

Sauté rice

Thermomix® Setting

2 min/248°F/Speed 1 120

Add the risotto rice and sauté for 2 min./120°C/speed 1.

120

Cook risotto

Thermomix® Setting

13 min/212°F/Speed 1 100

Pour in the tomato juice and cook for 13 min./100°C/speed 1. Remove the steamer insert and transfer the risotto.

780

Add peas

Mix the peas into the risotto and let it steep for 5 minutes.

Prepare chicken liver

Wash and pat dry the chicken liver. Wash the sage, pat dry, pluck the leaves and cut half of the leaves into strips.

Fry chicken liver

Heat the remaining fat (20 g butter or margarine) in a pan, add the sage strips and fry the liver from both sides for approx. 3 minutes. Shortly before the end of the frying time, add the sage leaves to the frying fat. Season with salt and pepper.