Turkey risotto and biete
Instructions
Carefully clean the biete, deprive of stem, wash in plenty of cold water, drain, then dry them with a cloth and cut them into strips.
Wash the Turkey Breast, dry well and cut into strips.
Peel the onion, wash and finely chop the pulp finely.
Bring the broth to a boil.
In a pan with oil, saute the onion, without letting it Brown.
Join the Turkey into strips and FRY for 2 minutes mixing them occasionally with a wooden spoon.
Add the rice and toast for 2 minutes, stirring constantly.
Granted, a little at a time, the boiling broth and continue cooking for 15-18 minutes, stirring occasionally; 5 minutes before end of cooking add the rice biete; stir gently.
Remove from heat and add the risotto Parmesan cheese, stir and let stand for a few moments to pan covered before serving.
Ingredients and dosing for 4 persons
- 300 g of rice
- 200 g of turkey breast
- 300 g of biete
- 1/2 onion
- 2 tablespoons of olive oil extra virgin
- 50 cl of vegetable broth
- 2 tablespoons of grated parmesan cheese
- Salt