Turkey risotto

Being clever with your food and leftovers can really help you save money. Beat the credit crunch with this turkey risotto!

Serves: 3-4
Preparation time: 25mins
Calories per serving (kcal): 491
Fat per serving (grams): 9.9

What you need:

• 500g cooked turkey
• 200g broccoli florets, cut into small pieces
• 100g carrots, cut into small julienne strips
• 100g red pepper, cut into small julienne strips
• 2 tblsp oil
• 1 onion, chopped
• 200g short grain rice
• 600ml chicken stock
• 1tsp garlic puree
• 100g grated cheddar cheese
• Seasoning

What you do:

1. Blanch broccoli florets, carrots and red peppers in boiling water for 2 minutes.
2. Fry onions in oil until soft, then add the rice and stir-fry for 2 minutes.
3. Add stock and bring to the boil.
4. Simmer for 20- 25 minutes until rice is cooked and mixture is creamy.
5. Add garlic puree and cheese and stir well. Stir in cooked turkey meat and seasoning.
6. Gently fold in the cooked vegetables and serve.

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