Colorful vegetable risotto

Ingredients for 2 servings:

• 2 onions, red
• 1 carrot(s)
• 1 red bell pepper(s)
• 1 garlic clove(s)
• 150 g meat sausage
• 2 tbsp corn
• 200 g rice
• 500 ml water
• 2 tbsp oil
• 1 stock cube
• salt and pepper
• curry powder
• Garden herbs
• Paprika powder

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel, halve, and dice the onions. Wash the carrot, wash, and trim the bell pepper. Dice the carrot and bell pepper. Peel the garlic clove and dice the sausage. Drain the corn and set aside 2 tablespoons. Heat the oil in a saucepan and sauté the onions. Add the rice and cook until translucent. Press in the garlic clove and mix in the remaining vegetables. Deglaze with the water and stir well. Add the stock cube and bring everything to a boil. Reduce the heat to low and let the risotto swell in the covered pan for about 15 minutes. The liquid should be absorbed by the rice. Stir in the sausage cubes and cook for another 3-5 minutes at speed 0. Season with salt, pepper, paprika, and curry powder, and sprinkle with garden herbs.