Turkey strips in curry sauce with vegetable risotto

Ingredients for 4 servings:

• 1 kg turkey breast
• 1 onion(s), red
• ½ liter chicken broth, fresh or stock cubes
• 400 g mushrooms or other mushrooms
• salt and pepper
• curry powder
• e.g. chili
• 1 tbsp flour
• ½ cup cream
• 2 handfuls of risotto rice
• 1 onion(s)
• 2 carrots
• some leek
• ½ liter vegetable stock, fresh or stock cubes
• 1 tsp, heaped Parmesan
• 1 apple, not too sweet
• 1 tbsp olive oil
• 1 dashes lemon juice
• 1 tsp sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

with caramelized apple slices

For the strips, dice the onion and slice the turkey breast. Clean and slice the mushrooms. Fry the diced onion in hot oil, then add the turkey strips and mushrooms. Season with salt and pepper and add the curry powder. Then fold in a little flour and top up with the chicken stock. Simmer over low heat for about 10-15 minutes. Just before serving, stir in a dash of cream. For the risotto, dice the onions and carrots. Clean and finely chop the leek. Briefly fry the diced onion and leek in hot oil, making sure the onions don’t brown. Briefly fry the diced carrots as well. Add the risotto rice and sauté until translucent. Gradually add the hot vegetable stock a ladleful at a time and stir well. The risotto must not burn. Once I’ve used all the vegetable stock, I usually remove the pot from the heat so the risotto rice can swell. Before serving, stir in the Parmesan cheese. Meanwhile, peel, core, and eighth the apple. Drizzle with the lemon juice. Heat the olive oil in a pan. Add the apple pieces and fry on both sides. Sprinkle with the sugar and let them caramelize briefly. Serve the apples on the plate or serve separately. I don’t have a specific amount of seasoning for the turkey strips, as everyone’s taste is different.