Turkey risotto with lemon and rosemary

Ingredients

For 1 serving

• Carnaroli rice65 g
• Turkey breast140 g
• Onion30 g
• Celery30 g
• Chicken broth400 ml
• Extra virgin olive oil10 g
• Rosemary2 g
• Lemon zest2 g
• Parmigiano Reggiano10 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: lactose, celery, sulphites,

Method

1. Heat the chicken stock in a small pan and keep it hot over the lowest heat. Cut the turkey breast into cubes of about 1.5 cm; finely chop the onion, celery and rosemary needles; grate only the yellow part of the lemon zest.
2. Heat half the olive oil in a saucepan over medium-high heat and brown the turkey with the rosemary and a pinch of salt for 4–5 minutes, until golden and no longer pink; set it aside on a plate.
3. In the same saucepan heat the remaining oil over medium heat and fry the onion and celery for 3 minutes, until the onion is translucent; add the rice and toast it for 2 minutes, then deglaze with the white wine and let it evaporate.
4. Cook for 15 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often; return the turkey with its juices and cook for another 2 minutes, until the rice is al dente and creamy. Adjust the salt.
5. Off the heat, stir in the grated Parmigiano Reggiano and the lemon zest and finish with a grind of black pepper.