TURKEY RISOTTO

TURKEY  RISOTTO:

INGREDIENTS:               ( serves 4 )

Extra virgin olive oil
1  shallot, finely chopped
Parsley, a few sprigs, chopped
Plus extra leaves for garnishing
Turkey ham, cut into strips
320  g  risotto rice, rinsed
80  g red bell pepper, chopped
40  g cream
Vegetable stock, as needed
20  g parmesan cheese, grated
Salt and pepper, to taste
1  tsp  butter

METHOD:

• Heat oil in a saucepan and saute shallot for a minute, then add chopped parsley and turkey ham. Saute quickly. Add rice and toast for a minute or so.
• Now stir in half the red pepper and half the cream continue cooking by adding small quantities of vegetable stock, a tsp of grated cheese and 1 litre of water. Season salt and pepper and let the rice simmer on medium heat.
• When the rice is almost done, add the remaining cream . When it's cooked, stir in the butter and remaining cheese. Garnish turkey risotto with fresh parsley and serve immediately.