Mexican risotto

Ingredients for 5 servings:

• 500 g risotto rice
• 125 g bacon cubes
• 1 onion(s), diced
• Garlic
• 2 liters of broth
• 1 can kidney beans
• 1 can of corn
• Cumin powder
• Thyme
• oregano
• salt and pepper
• 100 g butter
• 1 pack of shepherd’s cheese
• possibly olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

First, fry the bacon. If it’s too lean, add a little olive oil. Add the onion and garlic to the pan to taste. Add the rice and cook briefly. Then slowly add the broth, stirring vigorously until the rice reaches the desired consistency. The liquid/broth from the canned vegetables can be used instead. Just before the end of the cooking time, add the beans and corn to the pan. Season to taste and fold in the butter and diced cheese.