Name: Turkey and lemon risotto
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 2 litre (8 cups) chicken stock; 1 cup (250ml) dry white wine; 1/2 cup (125ml) lemon juice; 2 teaspoon butter; 1 medium brown onion (150g), chopped finely; 2 clove garlic, crushed; 4 cup (800g) arborio rice; 1 1/2 cup (185g) frozen peas; 6 turkey fillets (650g); 2 teaspoon finely grated lemon rind; 2 teaspoon finely chopped fresh thyme; 1/4 cup (20g) finely grated parmesan cheese

Turkey and lemon risotto

Freshly grated zest and fresh thyme perfume this light and tasty turkey and lemon risotto. If you prefer, you can use chicken breasts in place of the turkey.

Serves 6

Cook

35M

Ingredients

2 litre (8 cups) chicken stock

1 cup (250ml) dry white wine

1/2 cup (125ml) lemon juice

2 teaspoon butter

1 medium brown onion (150g), chopped finely

2 clove garlic, crushed

4 cup (800g) arborio rice

1 1/2 cup (185g) frozen peas

6 turkey fillets (650g)

2 teaspoon finely grated lemon rind

2 teaspoon finely chopped fresh thyme

1/4 cup (20g) finely grated parmesan cheese

Method

1.Combine stock, wine and juice in large saucepan. Bring to a boil. Reduce heat, simmer gently uncovered to keep warm.

2.Melt butter in separate large saucepan, cook onion and garlic, stirring, until onion softens. Add rice, stir to coat.

3.Stir in 1 cup of the hot stock mixture, cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture, in 1-cup batches, stirring until absorbed between each addition. Add peas when all liquid is absorbed, cook, 5 minutes.

4.Meanwhile, cook turkey, in batches, in large lightly oiled non-stick frying pan until browned both sides and cooked through. Chop coarsely.

5.Gently stir turkey, rind, thyme and cheese into risotto. Serve with a green salad and warmed loaf of Italian bread, if you like.

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