Turkey Risotto (Serves 2)


Lovely rice dish for a week day tea.

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Prep: 10min Cook: 25min
Serves 2
  • 100g pack of Bernard Matthews Roast Turkey Breast Pieces
  • 100g broccoli florets, cut into small pieces
  • 50g carrots, cut into small julienne strips
  • 50g red pepper, cut into small julienne strips
  • 1/2 tbsp oil
  • 1/2 onion, chopped
  • 100g short grain rice
  • 300ml chicken stock
  • 1/2 tsp garlic puree
  • 50g grated cheddar cheese
  • Seasoning
  1. Cook the broccoli florets, carrots and red peppers in boiling water for 2 minutes, so that they still have a crunch to them.
  2. Then fry onions in oil until soft.
  3. Add the uncooked rice to the pan and stir-fry for 2 minutes. Add the stock to the pan and bring to the boil to cook the rice.
  4. Simmer for 20 - 25 minutes until rice is cooked and mixture is creamy. Add garlic puree and cheese and stir well.
  5. Stir in Roast Turkey Breast Pieces and seasoning. Gently fold in the cooked vegetables and serve.
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