John Myers
Sliced turkey with Risotto Rice and Zucchini Vegetables
The perfect sliced turkey with risotto rice and zucchini vegetables recipe with a picture and simple step-by-step instructions.
- 500 g Sliced turkey
- 2 Onions
- 4 Zucchini green
- 1 a cup Creme fraiche Cheese
- 1 Red pepper
- 4 cups Risotto rice
- Oil
- 1,5 liter Water
- 3 Stock cube
- Nutmeg
- Pepper White
- Salt
- Bring the water to the boil and dissolve the stock cubes in it. Meanwhile, heat a little oil in a non-stick pan with a high rim and toss the rice in it until it looks translucent. Pour the rice with the soup until it is covered and bring to the boil. Gradually add 1-2 scoops of soup until the amount is used up. Add a pinch of white pepper. Cook rice until cooked through.
- Sauté one onion in a pan until translucent. Then add the diced paprika and the zucchini, season with salt and pepper until the vegetables are still slightly crisp. Then add the creme fraiche to taste again with salt, pepper and nutmeg.
- In the meantime, sauté the 2 onions until translucent and cut the meat into cubes and fry in the pan, season with salt and pepper and serve with the zucchini and risotto and feast.
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