Turkey and lemon risotto

Recipe from: 1/1/1992 12:00:00 AM
Ingredients 10
Servings 4
Time

Ingredients

  • 2
    red peppers
  • 60
    ml
    olive oil
  • 2
    cloves garlic
  • 275
    g
    arborio or risotto rice (thick, short-grained rice)
  • 1
    bay leaf
  • 750
    ml
    vegetable stock
  • salt and pepper
  • 350
    g
    diced, cooked turkey
  • 1
    large lemon, grated rind
  • 150
    g
    grated Parmesan cheese
 

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.
 

Read more on: starch  |  grill  |  shallow-fry
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.