Pea and mushroom risotto with turkey saltimbocca

Name: Pea and mushroom risotto with turkey saltimbocca
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g frozen peas; 1 (15 g) Bag of dried porcini mushrooms; 2 Onions; 2-3 Garlic cloves; 250 g Mushrooms; 3 TABLESPOONS Olive oil; 250 g Risotto Reis; 400 ml Vegetable broth (instant); 100 ml dry white wine; 8 small turkey escalopes (approx. 45 g each); 2-3 stem(s) Sage; 4 discs (8 g each) Parma ham; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 50 g freshly grated Parmesan cheese; 7-10 Tbsp Sage and lemon; 8 wooden skewers

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g frozen peas
1 (15 g) Bag of dried porcini mushrooms
2 Onions
2-3 Garlic cloves
250 g Mushrooms
3 TABLESPOONS Olive oil
250 g Risotto Reis
400 ml Vegetable broth (instant)
100 ml dry white wine
8 small turkey escalopes (approx. 45 g each)
2-3 stem(s) Sage
4 discs (8 g each) Parma ham
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
50 g freshly grated Parmesan cheese
7-10 Tbsp Sage and lemon
8 wooden skewers

Directions

1
Take peas out of the freezer. Soak the porcini mushrooms in 200 ml of cold water. Peel onions and garlic and dice finely. Clean (possibly wash) and halve the mushrooms. Heat olive oil in a pan and fry the mushrooms thoroughly while turning. Pour the porcini mushrooms into a sieve and collect the water.
2
Chop the porcini roughly. Add onions, garlic and porcini and fry briefly. Add rice, sauté briefly and gradually add broth, porcini water and wine. Cook for 20-25 minutes at medium heat, stirring several times. Meanwhile wash meat and pat dry. Wash the sage, dab dry and remove the leaves from the stalks. Cut Parma ham in half. Put 1/2 slice of Parma ham on each turkey escalope. Fold them over, cover each with a sage leaf and stick them together with a wooden stick. Heat oil in a pan and fry the meat in it at medium heat for 2-3 minutes on each side. Then season with salt and pepper. Stir peas and parmesan into the risotto.
3
Cut Parma ham in half. Put 1/2 slice of Parma ham on each turkey escalope. Fold them over, cover each with a sage leaf and stick them together with a wooden stick. Heat oil in a pan and fry the meat in it at medium heat for 2-3 minutes on each side. Then season with salt and pepper. Stir peas and parmesan into the risotto. Season to taste with salt and pepper. Arrange risotto and meat on a plate and serve garnished with sage and lemon to taste