Claire made the risotto with long grain rice for this post, but says she would use risotto rice for preference.
Serves 2-4
Ingredients:
2 tbsp olive oil
2 skinless boneless Turkey fillets or turkey pieces
1 Red onion, cut into 8 wedges
2 red peppers, halved deseeded and sliced thickly
1 garlic clove, crushed
100g long grain rice
400g can chopped tomatoes
300ml chicken stock
4tbsp ready-made pesto ) you'll find long-life jars on the shelves or more expensive fresh pots in the chiller cabinets)
Method:
1. Heat oven to 200c/fan 180c/gas mark 6. Heat the oil in a large,shallow ovenproof pan, add the turkey and cook for 3-4 mins until golden all over. remove from the pan and set aside.
Add the turkey amd cook for 3-4 minutes until golden all over |
Red onion |
One red onion cut into 8 wedges |
2. Add the onion and peppers and cook for 3 minutes, or until light golden |
3. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved turkey. Turn up the heat and bring to the boil. |
Transfer to the oven to cook at 200c/fan 180c/gas mark 6 uncovered, for 20 mins. |
Season to taste and drizzle over the Pesto before serving. |
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