Risotto with Turkey and Peppers, an easy Sunday Supper for two.

Ingredients

• 2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano), 112gr, 4oz
• 1/2 cup dry, white wine, 120gr, 4.2oz
• 2 1/4 cups chicken stock, 500gr, 17.6oz
• 1/2 onion, 55gr, 1.9oz
• 2 tsp butter, 9.5gr, .34oz
• 1/2 cup Parmesan cheese - freshly grated, 50gr, 1.8oz
• 6oz turkey cutlet or tenderloin (you could substitute one chicken breast), 175gr, 6.2oz
• 1/3 red pepper (1/2 cup chopped), 55gr, 1.9oz
• 1/3 green pepper (1/2 cup chopped), 55gr, 1.9oz
• 8 - 10 olives, pitted black, Greek olives (you could use Kalamata), 25gr, .88oz Greek
• 1 tsp oregano
• 2 tsp olive oil, 9gr, .32oz