Turkey risotto

Serves: 1

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Total Time: 50

Prep Time: 15

Cook Time: 35

• 1 teaspoon(s) olive oil
• 1 small onion, chopped
• 1  garlic clove, crushed
• 125 gram(s) (4oz) turkey breast, diced
• 150 gram(s) (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
• 75 gram(s) (3oz) frozen peas
• 1 tablespoon(s) low-fat crème fraîche

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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