Turkey and Asparagus Risotto

Turkey and Asparagus Risotto

Essential Ingredient:
Turkey Breast Joint

Essential Ingredient:

Turkey Breast Joint
Rating:
Serves:3-4
Prep time:25 mins
Cook time:30 mins
Total time:55 mins
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Ingredients

Ingredients

2 tbsp olive oil

Turkey breast joint 250g

Risotto rice 200g

1 medium shallot / quarter of a white onion

1 litre vegetable stock, using 2 stock cubes

2 tablespoons white wine

200g asparagus spears, finely sliced

Fresh parsley

Knob of butter

30g Parmesan

Seasoning to taste
To serve

To serve

Tossed green salad.
Method Method
  1. The Turkey:
  2. Season the turkey with salt and pepper. Put half the oil in an oven proof pan and heat.
  3. Once hot, put the turkey joint skin side down to seal. Transfer to a pre-heated oven at 180C and roast for 15 – 20 minutes until cooked.
  4. Remove from the oven and rest for five minutes. Carve into slices.
  5. The Risotto:
  6. Put the remainder of the oil in a pan on a medium heat along with the shallots, rice and white wine.
  7. Reduce the white wine.
  8. Slowly add the vegetable stock 1 ladle at a time, once the previous ladle has been absorbed by the rice.
  9. Add the asparagus during the last 3 minutes of cooking.
  10. Once the asparagus is cooked, add parmesan, salt and butter to taste.
  11. Serve with the roasted turkey on top.

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Serves 3-4 people Serves 3-4 people
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