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Place the stock in a saucepan, bring to the boil and then reduce the heat to a very gentle simmer. Heat the oil and half the butter in a large saucepan. Add the onion and cook until softened.
Stir in the rice and cook for 1-2 minutes. Add the wine and stir gently until absorbed. Now add a ladle of the hot stock and stir gently until absorbed, making sure you reach the edges and base of the pan as you stir or the rice will stick.
When you have added about half the stock stir in the turkey and then continue adding the stock, as before, until the rice is tender and the mixture looks thick and creamy. Stir in the beans with the last addition of stock. If all the stock has been used and the rice is not quite tender continue adding boiling water to achieve the right consistency.
Stir through the remaining butter, chives and half the parmesan. Cook gently for a further minute. Season with salt and freshly ground black pepper and sprinkle with the remaining Parmesan to serve.
- 150ml dry white wine
- 1 pinch salt
- 1 red onion, finely chopped
- 2 tbsp chives, chopped
- 400g risotto rice
- 900ml chicken stock
- 150g green beans
- 1 tbsp olive oil
- 25g unsalted butter
- 200g turkey fillets, chopped or shredded
- 50g Parmesan, grated
- 1 pinch black pepper
Total time required
- Preparation time:
- Cooking time:
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Price per 10g: 36.8p
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Price per kg: £37.38
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Price per kg: £5.00
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Price per 100ml: 42p
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Price per 100g: 63.8p
Recipe published with permission from ocadolife magazine
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