Turkey and lemon risotto

Ideas
4 servings
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Starch

By Food24 November 03 2009
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Ingredients (10)

2.00 red peppers
60.00 ml fresh chillies — 573
2.00 garlic — cloves
275.00 g rice — arborio
1.00 bay leaves
750.00 ml stock — vegetable
salt and freshly ground black pepper
350.00 g turkey — diced, cooked
1.00 lemon — large, zets only
150.00 g parmesan cheese — grated
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Method:

Blister red peppers under the grill and scrape off skin. Cube them roughly and set aside.
Heat oil in a large saucepan, add the crushed garlic, rice and bay leaf. Cook stirring for 1 to 2 minutes until rice becomes transparent. Add the vegetable stock and seasoning.
Bring to the boil, cover with lid and simmer for 12 to 15 minutes, or until all the liquid has been absorbed and the rice is just cooked.
Gently stir in diced turkey, grated lemon rind, seasoning and red peppers. Heat through for another 5 minutes.
Just before serving, sprinkle on the cheese. Serve with salad.



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