I'm currently in hard-core saving mode, as we're heading away on holiday to Thailand in 2 months. I have freezers and cupboards full of stockpiked goodies and I'm trying to creatively use those instead of buying new groceries all the time.
(I really should do a post with a list of the things in my freezer, both for my own use and for entertainment purposes. I hate throwing food out and wasting it, and I love stocking up on bargains at the supermarket!)
So, one of the things in the freezer was a tray of turkey breast slices. I thought I'd use it in a risotto, and searched for inspiration. I ended up cooking the following, it uses similar flavours as the roast turkey recipe I love so I thought it should work well.
Serves 5-6 as a main
500g turkey breast, sliced thinly
1 tbs olive oil
1 tbs butter
2 spring onions
1 tsp crushed garlic
3 diced carrots
1 small red chilli, very finely diced
2 1/2 cups arborio rice
1/2 cup white wine
chicken stock (5+ cups), hot
6-8 sage leaves, torn
1 tsp lemon rind
1 cup frozen peas
1 tbs sour cream
1 tbs parmesan cheese
pepper and salt
Heat the olive oil and butter into a large, heavy-bottomed saucepan on a medium heat.
Add the onions, garlic and fry for 5 minutes.
Add the carrots and chilli and fry another 5 minutes.
Reduce the heat to low, add the rice and fry briefly until the rice colours slightly.
Add the wine and cook until absorbed.
Add the chicken stock, a cup at a time once the previous cup has been mostly absorbed, until the rice is just al dente. Stir regularly.
While the rice is doing its thing, cook the turkey by frying in batches in a saucepan and set aside.
At the 4-cup mark, add the sage leaves, lemon rind, peas and turkey.
Add the remaining stock very gradually as required, being careful not to add too much. Test the rice regularly - it should be very slightly solid in the middle but not crunchy.
Add the cheese, sour cream, and season to taste.