Pea And Mushroom Risotto With Turkey, Parma Ham And Sage Recipe

Name: Pea And Mushroom Risotto With Turkey, Parma Ham And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 g dried porcini mushrooms, soaked in 200ml cold water; 6 tbsp olive oil; 250 g button mushrooms, halved; 2 None onions, peeled and finely chopped; 2-3 cloves garlic, peeled and finely chopped; 250 g risotto rice; 100 ml dry white wine; 400 ml hot vegetable stock; 4 slices Parma ham, halved; 8 None small turkey fillets (about 45g each); 8 None fresh sage leaves, plus extra for garnish; 100 g frozen peas, thawed; 50 g Parmesan, grated; None None Lemon slices, for garnish

Servings: persons

15 g dried porcini mushrooms, soaked in 200ml cold water
6 tbsp olive oil
250 g button mushrooms, halved
2 None onions, peeled and finely chopped
2-3 cloves garlic, peeled and finely chopped
250 g risotto rice
100 ml dry white wine
400 ml hot vegetable stock
4 slices Parma ham, halved
8 None small turkey fillets (about 45g each)
8 None fresh sage leaves, plus extra for garnish
100 g frozen peas, thawed
50 g Parmesan, grated
None None Lemon slices, for garnish

1
Heat 3 tbsp oil in a pan and saute the button mushrooms until browned. Add the onions, garlic and reconstituted mushrooms and saute for 2 mins. Add the rice and saute for 1 min, then gradually add the wine, reserved mushroom water and stock, stirring and allowing the liquid to absorb before adding more. This should take 20-25 mins.
2
Meanwhile, place a piece of ham on each turkey cutlet. Fold in half, with the ham on the inside, top each with a sage leaf and secure with a cocktail stick or toothpick. Heat the remaining oil in a pan and cook the turkey over medium heat for 2-3 mins on each side. Season.
3
To serve, stir the peas and Parmesan into the risotto and season. Spoon onto plates, top with the turkey and garnish with sage leaves and lemon slices.

1040

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 15 g dried porcini mushrooms, soaked in 200ml cold water, 6 tbsp olive oil, 250 g button mushrooms, halved, 2 None onions, peeled and finely chopped, and more.

Yes, Pea And Mushroom Risotto With Turkey, Parma Ham And Sage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pea And Mushroom Risotto With Turkey, Parma Ham And Sage

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