Sunday, 3 June 2012

Turkey Risotto

Today we have a guest post from the lovely Claire, who blogs at Life, Ninja Killer Cat and Everything Else

Claire made the risotto with long grain rice for this post, but says she would use risotto rice for preference.

Serves 2-4


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)


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.
Thanks very much Claire. I've never thought of using pesto as a drizzle over risotto, but I'mdefinitely going to give it a whirl!

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