recipes
Stuffed turkey thighs on a pumpkin and rosemary risotto
Serves: 4
2016-12-08
Ingredients
- 1 boneless turkey thigh
- 2 tbsp dried apricots
- 2 tbsp dried cranberries
- 3 tbsp crushed pistachios
- 2 tbsp chopped parsley
- 3 tbsp ricotta cheese (Benna)
- 1/2 glass white wine
- 1/2 glass chicken stock
- 1 tbsp grain mustard
- 1/4 cup fresh cream (Benna)
For the risotto
- 150g pumpkin
- 1 tbsp chopped rosemary
- 1 leek
- 2 tbsp pumpkin seeds
- 2 cloves garlic
- 2 tbsp mascarpone cheese
- 1/2 cup Arborio rice (Scotti)
- 1/2 glass white wine
- 1 1/2 glass chicken stock
- 1 large black courgette
Method
For the stuffed turkey, chop the dried fruits and mix with the ricotta, pistachios and parsley. Place the stuffing in the middle of the chicken thigh and roll, tighten with foil or string. Bake on and oven tray at 180`c. Reduce the wine stock and mustard by half and then finish with cream. For the risotto, sauté the chopped leeks, rosemary, garlic and pumpkin in butter until softened, add the rice stir than pour in the wine bring to the boil than add stock and simmer. Mix continuously during cooking and add the Mascarpone, seeds once liquid is absorbed, remove from heat and adjust seasoning. Slice the courgette lengthwise drizzle with garlic oil on a baking dish and grill until browned.
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