A light and nutritious take on classic risotto, featuring lean turkey and fragrant herbs. This creamy-textured dish is made healthier by replacing butter with olive oil, creating a balanced and flavorful meal for any night of the week.
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Zutaten
- 250g turkey breast, cut into small 1-2cm cubes
- 180g Arborio or Carnaroli rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 liter low-sodium vegetable or chicken broth, kept warm
- 2 tablespoons olive oil
- 30g fresh parsley, finely chopped
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
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Anleitung
- 1.Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Season the turkey cubes with salt and pepper, add them to the pot, and cook for 4-5 minutes until golden brown. Remove the turkey and set aside.
- 2.In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 5 minutes until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
- 3.Add the risotto rice to the pot and stir constantly for 2 minutes to toast the grains. This helps them cook evenly and absorb liquid without becoming mushy.
- 4.Pour in one ladleful (about 200ml) of warm broth. Stir continuously until the liquid is almost completely absorbed by the rice.
- 5.Continue adding the broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- 6.Once the rice is creamy and 'al dente' (cooked but with a slight bite), stir in the cooked turkey, chopped parsley, and lemon juice. Cook for 1 minute to heat through. Season to taste with salt and pepper and serve immediately.
Nährwertinformationen
Warum dieses Rezept
This recipe is rich in lean protein from turkey for muscle health and provides complex carbohydrates from risotto rice for sustained energy. Using olive oil instead of butter offers healthy monounsaturated fats, making this a heart-healthy and balanced meal.
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