Turkey Risotto with Mushrooms
Experience the warmth of our turkey and mushroom risotto, where succulent turkey, earthy mushrooms and our Vegeta Gourmet unite to create a wholesome and delicious symphony of flavors. It's a comforting dish that's perfect for a cozy dinner at home.
Ingredients
400g TURKEY FILLET
250g MUSHROOMS
3 TABLESPOONS OLIVE OIL
80g ONION
2 CLOVES OF GARLIC
320g ARBORIO RICE
1 TEASPOON OF VEGETA GOURMET
BLACK PEPPER
50mL WHITE WINE
50mL COOKING CREAM
40g GRATED PARMESAN
1 TEASPOON CHOPPED PARSLEY
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Preparation
1
CUT THE TURKEY FILLET INTO CUBES AND THE MUSHROOMS INTO SMALL PIECES. FRY THE CHOPPED ONION IN OLIVE OIL AND FRY UNTIL GOLDEN. ADD THE CRUSHED GARLIC AND TURKEY AND FRY UNTIL SLIGHTLY BROWNED. THEN ADD THE MUSHROOMS AND CONTINUE TO HEAT UNTIL THE LIQUID DISAPPEARS.
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2
ADD YOUR RICE, STIR AND FRY THEN SPRINKLE IN YOUR VEGETA, GROUND PEPPER, SALT AND ADD WINE. WITH A GRADUAL ADDITION OF WARM WATER, REDUCE TO A LOW HEAT AND CONTINUE TO STIR. (ADD MORE WATER IF YOU BELIEVE THE RICE IS NOT COOKED ENOUGH)
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3
ADD AND STIR IN YOUR COOKING CREAM FOR ABOUT A MINUTE THEN TAKE OF THE HEAT.
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4
SPRINKLE YOUR RISOTTO WITH YOUR PARMESAN AND ENJOY!
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TIP
IF YOU HAVE EXTRA PARMESAN, MIX IT THROUGH THE FINISHED RISOTTO, WHICH WILL MAKE IT EVEN CREAMIER!
