Minced meat risotto with peppers and peas

Ingredients for 4 servings:

• 300 g minced meat, mixed
• 300 g risotto rice
• 1 tbsp vegetable broth, instant
• 600 ml water
• 100 g peas, frozen
• 1 bell pepper(s), red
• 1 garlic clove(s)
• 2 chili peppers, dried
• 250 ml vegetable stock
• 1 cup of cream
• 1 onion(s)
• 2 tbsp oil
• salt and pepper
• e.g. tomato paste
• Paprika powder, sweet
• Emmental cheese, grated
• oregano

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simply

Cook the risotto rice in water with 1 tablespoon of vegetable stock for 20 minutes. Finely chop or dice the garlic and onions and sauté briefly in oil. Add the minced meat and sear until crispy. Dice the bell pepper and add it to the minced meat along with the finely chopped chili peppers. Season with salt, pepper, paprika, and tomato paste. Add the vegetable stock and cream, bring to a boil, and then stir in the rice and peas. Mix well and let it simmer briefly with the lid on. Finally, season with oregano. Serve hot and sprinkle with grated cheese.