Made a turkey risotto for dinner the other night, first time making it from scratch and turned out nice.
Still wouldn't invite Gordon Ramsey over to try as he is way to critical on risotto
1 large onion, chopped
2 leeks, trimmed and chopped
1 red or yellow pepper, deseeded and chopped
2 garlic cloves, crushed
710ml/1¼pt chicken stock made with Bovril
227g/8oz arborio or risotto rice
a few strands of saffron
300g lean cooked turkey, skin removed
salt and freshly ground black pepper
2 tbsp chopped parsley
1. Put the onion, leeks, red or yellow pepper, garlic and 284ml/½ pint of stock in a large heavy frying pan. Cover the pan, bring to the boil and boil for 5-10 minutes. Uncover the pan, reduce the heat and simmer for about 25 minutes, until the vegetables are tender and syrupy.
2. Stir in the rice and cook gently for 2 minutes. Add some more stock, together with the saffron, and bring to the boil.
3. Reduce the heat to a bare simmer and cook very gently for about 15-20 minutes, adding more stock and stirring as necessary.
4. Add the cooked turkey after 10 minutes and heat through in the rice. The risotto is ready when the rice is plump and tender, and all the liquid has been absorbed. Season to taste with salt and pepper and serve the risotto sprinkled with parsley.
Still wouldn't invite Gordon Ramsey over to try as he is way to critical on risotto
1 large onion, chopped
2 leeks, trimmed and chopped
1 red or yellow pepper, deseeded and chopped
2 garlic cloves, crushed
710ml/1¼pt chicken stock made with Bovril
227g/8oz arborio or risotto rice
a few strands of saffron
300g lean cooked turkey, skin removed
salt and freshly ground black pepper
2 tbsp chopped parsley
1. Put the onion, leeks, red or yellow pepper, garlic and 284ml/½ pint of stock in a large heavy frying pan. Cover the pan, bring to the boil and boil for 5-10 minutes. Uncover the pan, reduce the heat and simmer for about 25 minutes, until the vegetables are tender and syrupy.
2. Stir in the rice and cook gently for 2 minutes. Add some more stock, together with the saffron, and bring to the boil.
3. Reduce the heat to a bare simmer and cook very gently for about 15-20 minutes, adding more stock and stirring as necessary.
4. Add the cooked turkey after 10 minutes and heat through in the rice. The risotto is ready when the rice is plump and tender, and all the liquid has been absorbed. Season to taste with salt and pepper and serve the risotto sprinkled with parsley.
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