Tomato risotto with chicken liver

Ingredients for 4 servings:

• 1 medium-sized onion(s), diced
• 1 clove(s) garlic, diced
• 2 tbsp margarine or butter
• 250 g rice (risotto rice)
• 350 g poultry liver(s)
• 500 ml tomato juice
• 125 ml vegetable broth (instant)
• 3 sprigs sage, fresh
• Salt
• Pepper, white
• 300 g peas, frozen
• 50 g Parmesan, grated

Instructions

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

Heat 1 tablespoon of fat and sauté the garlic and onions. Then add the rice and sauté until translucent. Deglaze with tomato juice, bring to a boil, and then simmer over low heat for about 20 minutes, stirring frequently. In the meantime, rinse the liver and pat dry. Rinse the sage and pick off the leaves. Heat 1 tablespoon of fat in a pan and fry the liver on all sides for about 5 minutes. Season with salt and pepper. Toss the sage in the cooking fat, then remove everything. Deglaze the pan with the stock. Mix the stock, peas, and cheese into the rice. Simmer everything for another 3 minutes, season with salt and pepper. Serve the tomato risotto with the liver and sage.