Sweet Roasted Turkey & Peppers
by British Turkey
Serves: 6
Ingredients
- 50g butter
- 150g risotto rice
- 225g British turkey breast fillets, diced
- 2 sprigs rosemary, leaves, roughly chopped
- 1 small trimmed leek, sliced
- 150ml dry white wine
- 600ml chicken stock
- 100g chestnut mushrooms, halved
- 1 small courgette, trimmed and diced
- 2 red 2 yellow and 2 orange peppers
- 150g dolcelatte cheese, diced |
- salt and freshly ground black pepper
Method
- Melt the butter in a large deep frying pan and stir in the rice, cook stirring for a couple of minutes. Add the turkey, leeks and rosemary and cook for 2 minutes until the turkey is lightly browned.
- Preheat the oven to 190•C/Gas mark 5. Pour over the wine and allow to bubble for a few moments. Pour over enough stock to just cover the rice and simmer for 4-5 minutes until the stock has been absorbed. Repeat until all the stock has been absorbed and the rice is just tender [this should take about 15 minutes]. Stir in the mushrooms and courgettes and season.
- Halve the peppers through the stalks and discard the seeds and core. Arrange cut side up in a large roasting tin. Divide the rice filling between the peppers and scatter over the cheese. Bake for 25 minutes until the peppers are just tender.
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