Turkey and lemon risotto | Women's Weekly Food
Fresh turkey, lemon zest, and thyme make this risotto light and delicious. Perfect for a special dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 litres (8 cups) chicken stock
- 1 cup (250ml) dry white wine
- 1/2 cup (125ml) lemon juice
- 2 teaspoons butter
- 1 medium brown onion (150g), chopped finely
- 2 cloves garlic, crushed
- 4 cups (800g) arborio rice
- 1 1/2 cup (185g) frozen peas
- 6 turkey fillets (650g)
- 2 teaspoons finely grated lemon rind
- 2 teaspoons finely chopped fresh thyme
- 1/4 cup (20g) finely grated parmesan cheese
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