Making Statements, Not Excuses

• 1kg Ready to roast turkey breast 
• 2 tablespoons butter
• 1 garlic clove, crushed
• 1 1?2 cups Arborio rice
• 3 cups chicken stock
• 1?4 cup fresh sage, chopped
• 60g parmesan cheese, grated
• freshly ground black pepper
• 3 bunches fresh asparagus, stalks trimmed
• 340g jar sun dried tomato and basil sauce

Instructions

Bake Ready to Roast Turkey breast in 180ºC oven for 1 hour. Remove from oven, discard foil and return to oven for a further 30 minutes.

Heat butter in a medium sized saucepan, add garlic and rice and stir for 1-2 minutes to coat rice grains. Pour in stock and stir thoroughly. Reduce heat, cover and simmer until all the stock has been absorbed, about 15-20 minutes. Remove from heat and fork through sage, cheese and pepper.

Microwave or steam asparagus for 2-3 minutes or until just tender. To serve, spoon risotto onto each serving plate, layer with sliced turkey breast, accompany with asparagus and a spoonful of tomato and basil sauce.

This entry was posted on Wednesday, April 29th, 2009 at 8:30 am and is filed under Training. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.