SERVES 4-5
1 Egg white
2 tsp white wine vinegar
1 tbsp cornflour
425g Turkey breast, diced
Juice & zest of 1 lemon
375g Arborio risotto rice
200ml white wine
750ml stock
2 courgettes, finely diced
2 handfuls of frozen peas
oil for frying
75g cheddar cheese, grated
- Mix the egg white and vinegar together
- Stir in the turkey and coat completely
- Sprinkle over the cornflour and lemon zest and mix well until the turkey is completely coated, leave to marinate for 30 minutes
- Heat oil in large pan and fry the turkey until no longer translucent but not browned, remove from pan & set aside
- Heat some more oil in the pan and add the rice, stirring for a minute
- Add the lemon juice and white wine, stir & replace lid
- When all the liquid has been absorbed add the turkey and approx 100ml of stock, keep adding more stock each time it has all been absorbed
- After 10 minutes of cooking add the courgettes
- Total cooking time will be approx 20-25 minutes, when the rice is cooked add the peas & stir through, replace lid and leave for approx 2-3 minutes
- Remove from the heat and stir in the cheese before serving
Clean plates and another winning family dish in The Crazy Kitchen
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