Turkey and Carrot Risotto
• 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
AllergensMilk
Instructions
1. Peel, wash and finely dice the carrot.
2. Finely dice the turkey.
3. Heat a small frying pan and sauté the turkey, onion and carrot in the oil.
4. Add the rice and water.
5. 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.
6. 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.
