Turkey and Carrot Risotto
Ingredients
1 carrot (approximately 60g)
20g turkey escalope
30g finely chopped onion
1tsp of rapeseed or olive oil
40g uncooked risotto rice
200ml water (approx.)
1tsp crème fraîche
Utensils
• Non-stick frying pan
Allergens
Milk
Method
- Peel, wash and finely dice the carrot.
- Finely dice the turkey.
- Heat a small frying pan and sauté the turkey, onion and carrot in the oil.
- Add the rice and water.
- Bring to the boil and simmer over medium heat for about 15-20 minutes, stirring occasionally and adding water if necessary. Finish by stirring in the crème fraîche.
- Serve warm.
Tip
Why not replace the turkey with minced tofu for a great vegetarian option? Alternatively you could add some sweetcorn to our tasty baby risotto for taste and colour.
Good to know
Rice is a great source of carbohydrate.
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