Garlic turkey fillet with artichokes and risotto

Name: Garlic turkey fillet with artichokes and risotto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1⁄2 young garlic bulb; 6 TABLESPOONS Olive oil; 2 TABLESPOONS Lemon juice; 7-10 Tbsp salt, pepper; 2 can(s) (425 ml each) Artichoke Hearts; 600 g Tomatoes; 100 g Parmesan (piece); 2 turkey inner fillets (approx. 400 g each); 2-3 TABLESPOONS Salt Capers; 1 Onion; 250 g Risotto rice; 2 Bay leaves; 200 ml dry white wine; 2 TEASPOONS Vegetable broth (instant); 3 Stem(s) flat leaf parsley; 1 TABLESPOON Butter; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1⁄2 young garlic bulb
6 TABLESPOONS Olive oil
2 TABLESPOONS Lemon juice
7-10 Tbsp salt, pepper
2 can(s) (425 ml each) Artichoke Hearts
600 g Tomatoes
100 g Parmesan (piece)
2 turkey inner fillets (approx. 400 g each)
2-3 TABLESPOONS Salt Capers
1 Onion
250 g Risotto rice
2 Bay leaves
200 ml dry white wine
2 TEASPOONS Vegetable broth (instant)
3 Stem(s) flat leaf parsley
1 TABLESPOON Butter
7-10 Tbsp Aluminium foil

Directions

1
Peel the garlic. Puree to a paste with 2 tablespoons of oil and lemon juice in the universal chopper. Season with salt. Cut artichoke hearts in half. Wash the tomatoes and cut into large pieces. Grate the Parmesan finely.
2
Wash the meat, dab dry and quarter it.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Heat 2 tablespoons of oil in a large pan. Fry the meat for 3-4 minutes on each side until golden brown. Season with salt and pepper.
4
Remove and place in a wide, flat casserole dish.
5
Mix the artichokes, tomatoes and capers and also distribute in the casserole dish. Add the garlic paste in blobs. Sprinkle with 2 tablespoons of parmesan. Cook in a hot oven for about 30 minutes. If necessary, cover with aluminium foil about 10 minutes before the end of the cooking time.
6
In the meantime, peel and finely dice the onion for the risotto. Heat 2 tablespoons of oil in a saucepan. Sauté the onion in it. Fry the rice briefly. Add bay leaf and wine. 3⁄4 Bring l water to the boil. Pour in the stock gradually, always adding the next portion only when the rice has absorbed the stock.
7
Cook for a total of about 25 minutes, stirring occasionally.
8
Wash parsley, shake dry, pluck leaves and chop finely. Sprinkle the turkey with it. Stir butter and the rest of the Parmesan cheese into the risotto, season with salt and pepper. Serve with the garlic turkey filet.