Hope you all had a fab Christmas and its time to use up the leftovers!! This recipe is quick and simple to make and you get to use up some of that leftover turkey.
Risottos do take a little bit of time but it's only a bit of stirring really nothing complicated. Feel free to put in other veg if you want to mushrooms are really good in risotto too or that odd pepper lurking at the back of the fridge.
Turkey risotto
- 250g risotto rice
- 1 litre hot chicken stock (from a cube is fine)
- 1 onion chopped
- 3 sticks celery chopped
- 75g frozen peas
- 250g cooked turkey
- low cal spray oil
- freshly ground black pepper
Spray a large frying pan or wok with spray oil and add the onion and celery and over a low heat fry them gently until softened.
Put the stock in a saucepan and keep hot over a low heat.
Add the rice to the onion and celery and add one ladle of the hot stock, Stir gently and continue doing this as each ladle of stock is absorbed add one more , (This does take a little time)
When half the stock has been absorbed add the peas and turkey then continue as before untill all the stock has been absorbed. Taste to check rice is cooked you want it to be fiirm but not tasing chalky. If its not cooked just slowly add either more stock or some boiling water small amounts at a time until rice is cooked. Season to taste with the pepper you probably won't need salt because of the stock.
Serve immediatly
Syn free : )
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