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Turkey, Sage and Winter Vegetable Risotto

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Turkey, Sage and Winter Vegetable Risotto
  • • 400-550 ml Turkey stock made from the bones of the turkey
  • • One onion
  • • Olive oil
  • • Glove of garlic
  • • 175g of risotto rice
  • • 200g of left over vegetables cut into cubes
  • • 200g of cooked turkey meat cut into cubes
  • • 2-3 springs of fresh sage or a teaspoon of dried sage
  • • 50g Mascarpone
  • • 100g Parmesan cheese
  1. Cook the onions in a large frying pan with the olive oil until transparent and soft.
  2. Stir in the rice and cook until very hot. Add a ladleful or two of stock and cook until almost absorbed before adding more. Keep repeating this process until the rice is creamy but slightly al dente.
  3. This will take about 18 minutes.
  4. Add the chopped vegetables and turkey meat and continue to cook for another two minutes.
  5. Ma ke sure to heat the turkey thoroughly.
  6. Finish the dish by stirring in the chopped sage, the mascarpone and Parmesan. Divide into 4 servings and garnish with parmesan shavings and cracked pepper.
  7. A drizzle of good olive oil will also enhance the flavour.


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