Risotto with sausage, kidney beans, chickpeas and peppers

I’m a big fan of making dinner simple, delicious but easy. As I’ve written before, everything in a pan dinners or all in a sheet pan dinner is a big favorite here in the house. This incredible dinner here, like many other dinners, is incredibly easy to make, as well as not spending more than 40 minutes making, something you can serve to anyone and it’s as delicious to eat as it looks.

I spend between 30 and 40 minutes on this lovely dinner here.

You need:

  • 380 grams/ 13.4 oz of chickpeas
  • 380 grams/ 13.4 oz of kidney beans
  • 500 grams/ 1.1 pound of sausage
  • 2.3 deciliters / 1 cup rice
  • 4.7 deciliters / 2 cup water (add more along the way)
  • 2 spring onions
  • 2 chilli peppers
  • 1 sweet pepper
  • salt black pepper
  • parsley powder
  • oregano powder

Here’s what you do:

You start by dividing the sausage into larger pieces. Then cut the spring onion and paprika, add everything in a pan, where you also added some olive oil. Then fry the sausage with spring onion and bell pepper until it gets a nice golden color, for a few minutes. Then add the rice, I use short rice, let the rice brown with the sausage a little, before adding chickpeas, kidney beans and water.
Let it cook for about 15 minutes before adding salt, black pepper, parsley powder and oregano powder add so much as you want, mix well and cook for another 5 minutes.

Then take a round shape add the risotto and sausages. Put it in the oven at 220 ° C / 428 ° F for 10 minutes to get some extra crispy sausage.


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