Turkey, Pea and Champagne Oven-Baked Risotto
The last thing you want to do on Boxing Day or the day after is stand in front of a stove preparing a risotto, so this oven-baked version is quick and easy and packed with flavour – plus a little leftover Christmas bubbly should there be any!
METHOD
Pre-heat the oven to 170C. In a pan gently sauté the onions in a little butter until soft, then place these into an oven-proof dish along with the shredded turkey and pop this into the oven for 5 minutes to heat through.
Pour in the rice and the champagne and stir together, then place back in the oven again for five minutes.
Pour in the stock, stir and cover with foil and place back in the oven for 15 minutes or until all the liquid is absorbed – stir in the peas and serve.
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