Turkey roulades on pea risotto
easy
60 mins
60 mins
Ingredients
- 4 Turkey escalope (approx. 150 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 TSP Pesto (glass)
- 75 g Salami in very thin slices
- 2 Garlic cloves
- 2 Onions
- 2 TABLESPOONS Olive oil
- 200 g Risotto rice
- 200 ml dry white wine
- 7-10 Tbsp 1 1⁄2 tablespoon vegetable stock
- 2-3 TABLESPOONS Oil
- 50 g Arugula (rocket)
- 40–50 g Parmesan (piece)
- 200 g frozen peas
- 7-10 Tbsp 75 + 50 g mascarpone
- 1-2 TABLESPOONS sauce thickener
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the cutlets, dab dry, cut in half lengthwise and beat flatter. Season with a little salt and pepper. Spread with 1 tsp. pesto each. Spread the salami on top. Roll up the cutlets and pin them.
- 2
For the risotto, peel the garlic and chop finely. Peel and finely chop the onions. Heat olive oil. Sauté garlic and half onions in it. Fry the rice briefly. Add wine and simmer at low heat.
- 3
Dissolve the stock in 1 l hot water. 1⁄2 l Pour in the stock little by little whenever the rice has almost absorbed the liquid. Cook for a total of approx. 25 minutes, stirring from time to time.
- 4
Heat the oil in a large frying pan. Fry the roulades in it all around. Fry the rest of the onions briefly. Deglaze with 1⁄2 l broth, bring to the boil. Cover and stew for about 15 minutes.
- 5
Sort the rocket, wash, shake dry and cut into smaller pieces if necessary. Grate the parmesan. Stir the frozen peas and 75 g mascarpone into the risotto 5 minutes before the end of cooking time. Season with salt and pepper.
- 6
Lift out the turkey rolls, keep warm. Stir 50 g mascarpone into the stock and bring to the boil. Thicken slightly with sauce thickener and season to taste with salt and pepper. Fold rocket salad and parmesan into the risotto.
- 7
Do everything. Drink tip: dry white wine, for example a Frascati.
Nutrition Facts
810 kcal
50 g
39 g
53 g
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