Paprika Risotto with Pork Tenderloin From the Steamer

For the bell pepper risotto, peel the onion and garlic. Remove the stalk and outer leaves from the cabbage. Chop onion, garlic and cabbage and steam with a little oil in an unperforated container for 10 minutes.

Then add paprika, tomato paste and risotto rice and mix well. Add soup and steam for 20 minutes.

Meanwhile, clean the pork tenderloin and cut into bite-sized pieces. Season with salt, pepper and cumin.

After 20 minutes of cooking, mix the meat with the risotto and steam for another 3 minutes. Stir everything well, season with salt and pepper and serve the finished paprika risotto with the pork fillet and fresh leaf salad.

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