Name: Turkey and lemon risotto
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 2 litre (8 cups) chicken stock; 1 cup (250ml) dry white wine; 1/2 cup (125ml) lemon juice; 2 teaspoon butter; 1 medium brown onion (150g), chopped finely; 2 clove garlic, crushed; 4 cup (800g) arborio rice; 1 1/2 cup (185g) frozen peas; 6 turkey fillets (650g); 2 teaspoon finely grated lemon rind; 2 teaspoon finely chopped fresh thyme; 1/4 cup (20g) finely grated parmesan cheese

Ingredients

2 litre (8 cups) chicken stock

1 cup (250ml) dry white wine

1/2 cup (125ml) lemon juice

2 teaspoon butter

1 medium brown onion (150g), chopped finely

2 clove garlic, crushed

4 cup (800g) arborio rice

1 1/2 cup (185g) frozen peas

6 turkey fillets (650g)

2 teaspoon finely grated lemon rind

2 teaspoon finely chopped fresh thyme

1/4 cup (20g) finely grated parmesan cheese

Method

1.Combine stock, wine and juice in large saucepan. Bring to a boil. Reduce heat, simmer gently uncovered to keep warm.

2.Melt butter in separate large saucepan, cook onion and garlic, stirring, until onion softens. Add rice, stir to coat.

3.Stir in 1 cup of the hot stock mixture, cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture, in 1-cup batches, stirring until absorbed between each addition. Add peas when all liquid is absorbed, cook, 5 minutes.

4.Meanwhile, cook turkey, in batches, in large lightly oiled non-stick frying pan until browned both sides and cooked through. Chop coarsely.

5.Gently stir turkey, rind, thyme and cheese into risotto. Serve with a green salad and warmed loaf of Italian bread, if you like.

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Ingredients

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