Mexican risotto with cervelat sausage

Name: Mexican risotto with cervelat sausage
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 red peppers; 2 cloves garlic; 4 tablespoons sunflower oil; 300 g risotto rice; 2 tablespoons Mexican seasoning mix pot a 100 g; 900 ml Beef broth from tablet; 1 bag Dutch stir fry mix 400 g; 1 package minicervate sausage 200 g

A nice mexican recipe. The main course contains the following ingredients: meat, red peppers, garlic, sunflower oil, risotto rice, Mexican seasoning mix (a 100 g), beef broth (from tablet), Dutch stir-fry mix (400 g) and minicervate sausage (200 g).

Ingredients

Directions

Clean peppers and cut into cubes.
Garlic peel and chop.
Fry 2 tbsp oil in frying pan and bake pepper with garlic for 2 min.
Prepare the risotto rice and seasoning mix and prepare according to instructions with stock.
Heat residual oil in large frying pan and fry stir-fry mix for 5 minutes.
Cut sausages into thin slices.
Mix the risotto rice, vegetable mixture and sausage and let it warm through and through.
Season with salt and pepper.
Delicious with iceberg salad with yoghurt dressing..