Turkey rolls on pea risotto

Name: Turkey rolls on pea risotto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Turkey escalope (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 TABLESPOONS Pesto (glass); 75 g Milan salami (in very thin slices); 2 Garlic cloves; 4 Shallots; 50 g Parmesan cheese; 2 TABLESPOONS Olive oil; 200 g Risotto rice; 800 ml Vegetable broth; 200 ml dry white wine; 175 g frozen young peas; 125 g Mascarpone; 2-3 TABLESPOONS Oil; 1-2 TABLESPOONS sauce thickener; 50 g Rocket; 7-10 Tbsp wooden skewers

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Turkey escalope (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 TABLESPOONS Pesto (glass)
75 g Milan salami (in very thin slices)
2 Garlic cloves
4 Shallots
50 g Parmesan cheese
2 TABLESPOONS Olive oil
200 g Risotto rice
800 ml Vegetable broth
200 ml dry white wine
175 g frozen young peas
125 g Mascarpone
2-3 TABLESPOONS Oil
1-2 TABLESPOONS sauce thickener
50 g Rocket
7-10 Tbsp wooden skewers

Directions

1
Wash the schnitzel and dab dry. Place them side by side on a work surface. Tap flat. Cut escalopes in half lengthwise. Season one side with salt and pepper, spread 1 tsp. pesto on each side and spread the salami on top. Roll up and stick together with a wooden skewer
2
Peel and finely chop the garlic. Peel and finely chop the shallots. Grate parmesan finely. Heat olive oil in a pot, add half of the shallots and garlic, fry over low heat until transparent. Add rice and sauté briefly. Season with pepper. Gradually add 300 ml broth and wine, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Add peas and 75 g mascarpone about 5 minutes before the end of cooking time. Season with salt and pepper. Add Parmesan cheese
3
In the meantime, heat the oil in a frying pan and fry the rolls in it until they are browned. Add the remaining shallots and fry briefly. Deglaze with 500 ml stock, bring to the boil and braise covered for about 15 minutes. Remove the rolls and keep warm. Stir 50 g mascarpone into the stock, bring to the boil, stir in sauce thickener, bring to the boil and season with salt and pepper
4
Clean, wash and shake dry the rocket. Mix the rocket, except for a few leaves, into the risotto. Arrange the risotto and two rolls each with some sauce and the remaining rocket in deep plates.