Recipe home
Turkey risotto
Ingredients
1 teaspoon olive oil
1 small onion, chopped
1 garlic clove, crushed
125g/4oz turkey breast, diced
150g/5oz easy-cook brown rice
2 chicken stock cubes dissolved in 1 litre/1¾ pints boiling water
1 small pinch of saffron strands, crushed
1 celery stick, sliced
1 small red pepper, cored, deseeded and chopped
75g/3oz frozen peas
1 tablespoon low-fat crème fraîche
1 small onion, chopped
1 garlic clove, crushed
125g/4oz turkey breast, diced
150g/5oz easy-cook brown rice
2 chicken stock cubes dissolved in 1 litre/1¾ pints boiling water
1 small pinch of saffron strands, crushed
1 celery stick, sliced
1 small red pepper, cored, deseeded and chopped
75g/3oz frozen peas
1 tablespoon low-fat crème fraîche
Perfect for using up any leftover turkey or chicken
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Method
1. Heat the olive oil in a pan. Add the onion and garlic and fry lightly. Add the diced turkey breast and cook for 3 minutes.2. Add the rice, chicken stock, saffron, celery and red pepper and bring to the boil. Simmer, uncovered, for about 15 minutes. Add more water if necessary.
3. Finally, add the peas and cook for a further 10 minutes. Stir in the crème fraîche, season with salt and black pepper and serve.
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