 |
Prep Time: 0 Minutes Cook Time: 37 Minutes |
Ready In: 37 Minutes Servings: 4 |
|
After the kids changed their mind in the middle of cooking their dinner, we ended up with this. It's tastier than it sounds! Ingredients:
320g risotto rice (we use arborio) |
1 litre hot chicken or vegetable stock |
4 skinless turkey breasts, chunkily diced |
1 medium onion, chopped |
4 tablespoons of olive oil |
2 tablespoons of curry powder |
black pepper |
grated parmesan cheese to taste |
fresh crusty bread to serve |
Directions:
1. If you are making your stock with stock cubes, boil the kettle now. Make the stock up with 2-3 cubes.
2. Add the olive oil to a heavy bottomed saucepan or large frying pan and saute the onion until soft.
3. Add the diced turkey and cook through.
4. Add the rice - stir it to coat it with the oil and keep going until it's transparent.
5. Add the hot stock, a ladleful at a time - the first one should sizzle and sing at you! Stir it in and turn down the heat to simmer.
6. Whilst stirring the first ladleful, add the curry powder and enough black pepper for your taste.
7. Each time the stock is almost completely absorbed, add another ladleful and simmer some more until all the stock is gone.
8. Keep an eye on your rice and stir frequently - after around 15 minutes it should be soft and creamy looking.
9. Stir in the parmesan, again, however much takes your fancy, cover and leave for 2 minutes.
10. Serve with fresh crusty bread.
|
|