Corn-Feta-Risotto

Ingredients for 3 servings:

• 200 g rice (risotto rice)
• 250 g mushrooms
• 1 can of corn
• 1 onion(s)
• 2 garlic cloves
• 1 cube of meat broth
• 200 g feta cheese
• turmeric
• salt and pepper
• 2 tbsp olive oil
• 1 bay leaf
• cumin
• Paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat 1 tablespoon of olive oil in a pan. Peel and press the garlic, and add it to the pan. Sauté briefly, then add the risotto rice. Just cover with water and bring to a boil. Add the bay leaf, turmeric, and stock cube. Simmer until the rice is cooked (about 15 minutes), ensuring the rice is always just covered with water. Stir frequently. Meanwhile, peel and chop the onion and mushrooms. Heat 1 tablespoon of olive oil in a second pan and add the onions. When they are translucent, add the mushrooms and fry for about 5 minutes. Once the rice is cooked, add the corn, onions, and mushrooms, and season everything generously with plenty of cumin, paprika (sweet or hot, it doesn’t matter), and a little salt and pepper. Crumble the feta cheese and mix in. Heat the whole thing for a while until the feta cheese softens slightly. Season again and serve immediately.