Sweet Roasted Turkey & Peppers

from 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.