Name: Chicken liver risotto
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 400g organic chicken liver; 1 small red onion; 1 Tbsp vegetable oil; ½ tsp dried marjoram or oregano; ½ tsp vegetable stock powder (Bouillon); 1 Tbsp chopped fresh parsley; Salt & pepper; ½ cup green peas; 2 cups of cooked rice; grated hard cheese (optional)

Chicken liver risotto

10 Aug 2016

by Emese

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

Chicken liver risotto is a popular dish in Hungary, particularly for families with young children because liver is full of iron and it's a relatively cheap meal. To be honest I normally make this dish when I have leftover rizi-bizi (rice with peas) to use up but in this recipe I used pre-cooked basmati and red rice. You can use any leftover rice or pilaf.

Ingredients

400g organic chicken liver
1 small red onion
1 Tbsp vegetable oil
½ tsp dried marjoram or oregano
½ tsp vegetable stock powder (Bouillon)
1 Tbsp chopped fresh parsley
Salt & pepper
½ cup green peas
2 cups of cooked rice
grated hard cheese (optional)

Instructions

Finely chop the onion.
Cut the liver into bite-size pieces.
Heat the oil in a large, heavy-based pan, and gently sauté the onion. Add the liver, season with salt and pepper, and keep stirring until it changes colour all over.
Add the marjoram, stir for a few seconds, then add the peas and a small glass of water and the stock powder. Put a lid on, and cook over medium high for about 5 minutes until the peas are tender.
Stir and, if the inside of the liver is no longer bloody, add the rice and more water if it's getting too dry. Stir until the rice is warmed thorough and the liver is just cooked through. The rice should be moist.
Serve with some extra chopped parsley and/or grated cheese if you like.