Preparation: 10 mins
Cooking Time: 25 mins
Serves 2
Enjoy!
• 2 turkey breasts
• 2 shallots finely chopped
• 2 garlic cloves finely chopped
• 4 teaspoons butter
• 160g Arborio Rice (risotto rice)
• Handful of basil leaves, torn
• 1 glass dry white wine
• 500g vegetable stock
• 12 thin slices of pancetta
• 2 handfuls of baby spinach
• 150g cream cheese
• 2 tablespoons grated parmesan
• Zest of 1 lemon
• Salt & Ground Black Pepper
• Cling Film
1. Heat oven to 200 deg C
2. Lay a sheet of cling film out on a flat surface
3. Lay out the turkey breasts on the cling film and then cover with another piece
4. Using a rolling pin or something else heavy to flatten the breasts until ¼ “ thick.
5. In a small frying pan gently fry half the shallots with half the garlic
6. When softened add the spinach and cook down until wilted
7. In a bowl combine the soft cheese, lemon zest and season with salt and pepper
8. Add the wilted spinach mixture and stir
9. Lay out 6 slices of the pancetta next to each other on some cling film
10. Lay a turkey breast out, one side level with edges of pancetta, season with black pepper & salt
11. Cover with half of the spinach mixture
12. Roll the turkey breast until you have a log shape
13. Repeat for second breast
14. In a frying pan brown the rolls on all sides
15. Place on a greased baking sheet in the oven for 20mins
16. Whilst turkey cooks make the risotto
17. Heat the stock
18. Heat the remaining shallots and garlic in a frying pan in 1 teaspoon of butter. When softened add the rice and cook for a couple of minutes.
19. Add the wine and keep stirring until wine has evaporated
20. Add a ladle of stock and stir and cook until evaporated – continue process until rice has doubled in size and is slighty hard in the middle
21. Add basil, parmesan and rest of butter
22. Season
23. Serve sliced turkey rolls on the rice
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