Sweet Roasted Turkey & Peppers

by British Turkey

Serves: 6

Ingredients

  • 50g butter
  • 150g risotto rice 
  • 225g British turkey breast fillets, diced
  • 2 sprigs rosemary, leaves, roughly chopped
  • 1 small trimmed leek, sliced 
  • 150ml dry white wine
  • 600ml chicken stock 
  • 100g chestnut mushrooms, halved 
  • 1 small courgette, trimmed and diced 
  • 2 red 2 yellow and 2 orange peppers 
  • 150g dolcelatte cheese, diced |
  • salt and freshly ground black pepper

Method

  1. Melt the butter in a large deep frying pan and stir in the rice, cook stirring for a couple of minutes. Add the turkey, leeks and rosemary and cook for 2 minutes until the turkey is lightly browned.
  2.  Preheat the oven to 190•C/Gas mark 5. Pour over the wine and allow to bubble for a few moments. Pour over enough stock to just cover the rice and simmer for 4-5 minutes until the stock has been absorbed. Repeat until all the stock has been absorbed and the rice is just tender [this should take about 15 minutes]. Stir in the mushrooms and courgettes and season.
  3. Halve the peppers through the stalks and discard the seeds and core. Arrange cut side up in a large roasting tin. Divide the rice filling between the peppers and scatter over the cheese. Bake for 25 minutes until the peppers are just tender.

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