Turkey Risotto

Ingredients (serves 4)

• 1 Tablsp Sunflower Oil
• 400g Turkey (diced)
• 2 Peppers (washed, de-seeded and sliced)
• 1 Onion (peeled and sliced)
• 1 Clove of Garlic (peeled and chopped)
• 125g Mushrooms (washed and sliced)
• 200g Long Grain or Risotto Rice
• 650ml Boiling Water with 1 Chicken Stock cube
• 3 Teasp Parsley (chopped)

Method

1. Heat the oil in a large saucepan. Add the turkey and fry over a moderate heat for 4 – 5 minutes, stirring.
2. Add vegetables and cook for a further 3 – 4 minutes.
3. Stir in the rice and cook for 1 – 2 minutes.
4. Pour in the stock. Bring to the boil, cover and simmer for 15 –20 minutes, until rice is tender and the mixture creamy.
5. Serve immediately topped with parsley.