Confidence 2 Cook
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