1bouillon cubeor 1-2 tablespoons Vegeta, or 1-2 tablespoons stock powder
1tablespoonred paprika
ground pepper to taste
3tablespoonsparsleyminced
Instructions
In a larger pan heat butter over medium. Add onion and garlic and simmer 2-3 minutes.
Add meat and simmer for 5 minutes, while breaking up the meat and stirring. Add tomatoes and leeks and simmer for another 10 minutes.
Add rice, seasonings, and water and continue simmering. Simmer for about 40 minutes, or until rice is warm and most of the water evaporates, while occasionally stirring.
Serve leek risotto with ground beef warm to hot along with bread and salad. Store in an airtight container in the fridge for up to 3 days. Reheat using your preferred method.