Turkey Risotto

  • 1/2 400 g tin Heinz Cream of Chicken Soup
  • 10 g Olive Oil
  • 1 clove of garlic, finely chopped
  • 1 diced yellow pepper
  • 1 chopped onion
  • 150 g arborio rice
  • 1/2 litre of chicken stock
  • 50 g parmesan cheese
  • 1/2 glass of white wine
  • 100 g frozen peas
  • 80 g cooked pulled turkey
  • 5 g freshly chopped mint

1. Heat the oil in a deep pan. Add the onions and garlic and cook until softened but not coloured. 2. Add the rice and turn up the heat. Warm rice for about 5 minutes. Do not colour the rice. 3. Add the white wine into the pan and keep stirring until all the alcohol is cooked off. 4. Add the bell pepper to the pan and bake with the rice for about 3 minutes. 5. Add your first ladle of hot stock to the pan. Turn the heat down to a simmer so that the rice doesn’t cook too quickly. Keep adding ladles of stock. Only stir the risotto occasionally. Allow each ladle of stock to be absorbed before adding the next. 6. Once all of the stock has been added to the risotto, add the shredded turkey, peas and half of the Heinz Cream of Chicken Soup. 7. Add the grated parmesan cheese and freshly chopped mint before serving.