Turkey rolls with parmesan pine nuts and sage risotto with lemon
Ingredients for Turkey rolls with parmesan pine nuts and sage risotto with lemon
| Amount | Ingredient |
|---|---|
| 4 pcs | Turkey breast cutlet with 120 g approx |
| 1 bunch | Sage |
| 50 g | Pine nuts |
| 25 g | Parmesan cheese |
| 1 pc | Lemon |
| 50 g | coarse salt |
| 300 grams | Risotto rice |
| 2 pcs | Shallots, finely diced |
| 50 ml | Olive oil |
| 100 ml | dry white wine |
| 500 ml | Chicken broth |
| 50 g | Butter |
| 25 g | Freshly grated Parmesan |
| something | Salt and pepper |
Turkey rolls with parmesan pine nuts and sage risotto with lemon Directions
Preheat oven to 160 ° C. Turkey escalope between plastic wrap and then pat flat with sage, pine nuts and grated Parmesan and roll show. Secure with kitchen twine or a needle. Sauté turkey rolls around and bake at 160 ° C, 25 minutes in the oven ready.
Sauté shallots in olive oil and rice and deglaze with white wine. Cooked, stirring frequently, gradually add chicken broth until the rice is soft, but is not. Butter subject, grated lemon zest and Parmesan. Risotto should have a creamy consistency.
Turkey rolls slice and arrange on risotto.
A recipe from TV celebrity chef Mario Kotaska, among others known from the series The professional chefs.
