TRAINING DATES: Confidence 2 Cook Training for Trainers: 21st-22nd Jan 2020 (Huntly), 17th-18th September (Aberdeen City), 20th-21st November (Aberdeen City), 11th-12th February 2020 (Aberdeen City). For More Information, Click on News

Turkey Risotto

Dunrobin Valley Turkey Risotto Dunrobin Valley Turkey Risotto Dunrobin Valley Turkey Risotto

Ingredients (serves 4)

1 Tablsp Sunflower Oil

400g Turkey (diced)

2 Peppers (washed, de-seeded and sliced)

1 Onion (peeled and sliced)

1 Clove of Garlic (peeled and chopped)

125g Mushrooms (washed and sliced)

200g Long Grain or Risotto Rice

650ml Boiling Water with 1 Chicken Stock

Cube

3 Teasp Parsley (chopped)

Method

1. Heat the oil in a large saucepan. Add the

turkey and fry over a moderate heat for 4

–5 minutes, stirring.

2. Add vegetables and cook for a further 3 –

4 minutes.

3. Stir in the rice and cook for 1 – 2 minutes.

4. Pour in the stock. Bring to the boil, cover

and simmer for 15 –20 minutes, until rice

is tender and the mixture creamy.

5. Serve immediately topped with parsley.

  • Experiment with other meats or fish or even vegetables
  • A mixed salad is a suitable accompaniment to this dish

A 431.75g serving contains:

  • Energy 1561kJ 371kcal 19%
  • Fat 7.6gLow11%
  • Saturates 1.5gLow7%
  • Sugar 4.9gLow5%
  • Salt 0.90gLow15%

of an adults reference intake.

Typical values per 100g: 362kJ/86kcal

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