Turkey skewers on vegetable risotto

Name: Turkey skewers on vegetable risotto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 collar spring onions (approx. 150 g); 250 g yellow peppers; 250 g Courgette; 250 g Tomatoes; 2-3 Garlic cloves; 1 potty Thyme; 1 potty Basil; 5 TABLESPOONS Butter or margarine; 300 g Risotto rice (e.g. Arborio); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 175 ml dry white wine; 600 ml Vegetable broth (instant); 500 g Turkey Breast; 2 Onions; 2 Tbsp. oil; 7-10 Tbsp Sweet peppers; 50 g grated parmesan cheese

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 collar spring onions (approx. 150 g)
250 g yellow peppers
250 g Courgette
250 g Tomatoes
2-3 Garlic cloves
1 potty Thyme
1 potty Basil
5 TABLESPOONS Butter or margarine
300 g Risotto rice (e.g. Arborio)
7-10 Tbsp Salt
7-10 Tbsp Pepper
175 ml dry white wine
600 ml Vegetable broth (instant)
500 g Turkey Breast
2 Onions
2 Tbsp. oil
7-10 Tbsp Sweet peppers
50 g grated parmesan cheese

Directions

1
Clean and wash the spring onions and finely dice the white part. Cut the green parts into fine rings. Clean and wash the peppers, zucchini and tomatoes. Cut everything into small cubes.
2
Peel the garlic and press it through a garlic press. Wash the thyme and basil, dab dry and chop the leaves, except some for garnishing. Heat the fat in a saucepan, sauté the garlic, some thyme and the diced white onion in it.
3
Add rice, paprika and zucchini, steam briefly and season with salt and pepper. Add white wine and stock, bring to the boil and cook over low heat for about 20 minutes. In the last 5 minutes stir in tomatoes, spring onion rings and basil.
4
Meanwhile wash the meat, dab dry and cut into cubes. Peel and slice the onion. Divide meat and onion on 4 skewers. Heat oil in a pan and fry the skewers for about 8 minutes, turning them over.
5
Season with salt, pepper and paprika. Stir parmesan into the risotto and season with salt and pepper. Arrange on a plate together with the skewers. Sprinkle with remaining thyme and serve garnished with basil and thyme.