Need love ... Meet love ... Meatloaf

Risotto with meatloaf

Simple but honest
30 minutes
Easy to prepare
Thermal treatment

Ingredients

  • 200 g of our roasted meatloaf

  • 150 g of pearl couscous (or barley groats)

  • 2 small carrots

  • 6 cherry tomatoes

  • 1 tablespoon of olive oil

  • 1/2 teaspoon of salt

  • a pinch of pepper

  • 1/2 teaspoon of sweet paprika

  • 400 ml of broth (or water with bouillon)

Risotto with meatloaf

Procedure

  1. Heat the oil in a pot and add the pearl couscous. Lightly toast it.

  2. Pour in the broth, season with salt, pepper, and paprika. Cook for 10–15 minutes until the couscous is tender and the liquid is absorbed.

  3. Peel the carrots, dice them, and briefly boil or steam until softened.

  4. Cut the roasted meatloaf into small cubes or strips. Lightly sear them in a dry pan.