Page 34 - Signavio-Cookbook-2018-en

[ANNE] Risotto with Turkey_C Authors: Charlott Natho

Prepare risotto

Bring the beef Reduce the heat
stock to the boil to keep the
in a large pot stock warm
Hungry for
Risotto with
Turkey
INGREDIENTS Finely chop the Add the Add the spinach, Stirring all the
onions, garlic Fry half of the mushrooms to risotto rice, and time, add the
and mushrooms onions in a pan the onions and garlic to the pan white wine to
fry
the pan
Wine is completely
250g spinach Onions are absorbed by the rice
clear
(whole leaves)
400g mushrooms
375ml white wine Stock is
used up? Add parmesan,
Still stirring,
400g turkey breast gradually add Yes olive oil, salt,
pepper and
one ladle beef herbs to taste
3 onions stock to the pan Stock has and leave risotto
been absorbed No to rest
4 cloves of garlic
500g risotto rice
1.75l beef stock
80g parmigiano, grana
padano or pecorino
Let the risotto rest
Olive oil
Arrange the
risotto and
Rapeseed oil turkey breast
together on a
Ground paprika (sweet) Approx. 5 minutes plate Enjoy your meal!
Herbes de Provence
Prepare turkey breast
Salt & black pepper
Sauté the garlic
and remaining
PREPARATION Finely chop a chopped onion Fry the turkey in
garlic clove
the rapeseed oil
together in a
pan Turkey is
well-done
4 people
Medium heat
45 minutes turkey breast
Season the
with salt, pepper
and paprika

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