Serves: 3-4
Prep: 20 min
Cook: 20 min
Ingredients:
1 tbsp olive oil
250g of carved/sliced turkey breast
Risotto rice 200g
1 medium shallot / quarter of a white onion
1 litre vegetable stock, using 2 stock cubes
2 tablespoons white wine
200g wild mushroom selection, sliced
Knob of butter
30g Parmesan
Seasoning to taste
Procedure:
The turkey:
Cover turkey on a microwaveable plate to reheat for approx 2 minutes depending on the quantity of turkey you have and your microwave.
The Risotto:
1. Put the oil in a pan on a medium heat along with the shallots, rice and white wine.
2. Reduce the white wine.
3. Slowly add the vegetable stock 1 ladle at a time, once the previous ladle has been absorbed by the rice.
4. Add the asparagus during the last 3 minutes of cooking.
5. Once the asparagus is cooked, add parmesan, salt and butter to taste.
6. Serve with the roasted turkey on top.
To serve:
Fresh green salad.
Recipe Type: AuthenticPrep: 20 min
Cook: 20 min
Ingredients:
1 tbsp olive oil
250g of carved/sliced turkey breast
Risotto rice 200g
1 medium shallot / quarter of a white onion
1 litre vegetable stock, using 2 stock cubes
2 tablespoons white wine
200g wild mushroom selection, sliced
Knob of butter
30g Parmesan
Seasoning to taste
Procedure:
The turkey:
Cover turkey on a microwaveable plate to reheat for approx 2 minutes depending on the quantity of turkey you have and your microwave.
The Risotto:
1. Put the oil in a pan on a medium heat along with the shallots, rice and white wine.
2. Reduce the white wine.
3. Slowly add the vegetable stock 1 ladle at a time, once the previous ladle has been absorbed by the rice.
4. Add the asparagus during the last 3 minutes of cooking.
5. Once the asparagus is cooked, add parmesan, salt and butter to taste.
6. Serve with the roasted turkey on top.
To serve:
Fresh green salad.
Recipe Author: Chef Marco Pierre White
Source: http://mb.cision.com/Main/5272/9346589/75079.pdf