Turkey, mushroom and marrow risotto

OK… so this time I have a really good excuse for staying away so long.

I am RUBBISH at secrets and I was so paranoid I would give something away I’ve almost been scared to post! BUT I can finally talk publicly about the fact that hubbie and I are expecting in May šŸ˜€

For those who’ve been following my journey, you’ll know that health and fertility issues are pretty much the reason I joined Slimming World in the first place. And it turns out that losing 4.5st definitely helped šŸ™‚

Anyway, more about that in my next post. For now, I have some catching up to do!

This recipe is a lovely winter warmer.Easy to make and fairly cheap too šŸ™‚

Turkey, mushroom and marrow risotto

Serves 4

Free if using cheese as Healthy Extra A (6 Syns per portion if not)

Ingredients

  • Frylight
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 pack chestnut mushrooms, sliced
  • 1 pack baby button mushrooms, sliced
  • 1 marrow, chopped into roughly 2cm chunks (alternatively use 2-3 courgettes)
  • 300g arborio rice
  • 1 litre mushroom or vegetable stock
  • 1 tsp garlic granules
  • 1 tbsp dried sage
  • 1 tbsp dried parsley
  • Salt and pepper
  • 100g Philadelphia Lightest
  • 90g finely grated parmesan

Method

  1. Spray a large saute pan or wok with Frylight (I used a combination of Olive oil and Garlic flavours)
  2. Saute the onion and garlic over a low heat until soft and transparent
  3. Add the mushrooms and marrow and saute until everything is soft and reduced in size. Don’t worry if there’s a lot of liquid from the mushrooms and marrow, it will soon get soaked up
  4. Move the vegetable mix to the edges of the pan and add the turkey mince to the middle. Keep stirring in the centre until cooked, then mix everything together
  5. Add the herbs and the risotto rice and continue stirring over a gentle heat until the rice becomes transluscent
  6. Meanwhile make up the stock and pour into a saucepan, keeping warm over a low heat
  7. Add the stock to the rice and veg mixture a ladleful at a time and keep stirring to make sure it doesn’t stick to the bottom
  8. Once all the stock is absorbed check the risotto to make sure the rice is cooked and tender. If not, add a little more boiling water and keep stirring
  9. Finally fold in the soft cheese and half the parmesan, mix well and season well with salt and pepper
  10. Check the seasoning and add more salt, pepper or herbs to taste, then fold in the other half of the parmesan and serve immediately
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2 Comments Add yours

  1. Cocoa and the Shake says:

    Yummy! I’ll have to show my mum this as she follows SW šŸ™‚

    Like

  2. Andrea Hawes-Johnson says:

    Recipe looks lovely, but more importantly CONGRATULATIONS on your baby news! How wonderful is this year going to be for you šŸ˜Š

    Like

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