Risotto with Turkey Breast
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
504
calories
Calories
Healthy, because
Even smarter
Nutritional values
This mushroom risotto is very well rounded because of the protein from the turkey, the nutrients from the mushrooms, and the carbs from the rice. It is a well rounded dish that is great to make for large groups of people!
Use arborio rice for the best results!
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 21.6 μg | (36 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.8 mg | (190 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 635 mg | (16 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the turkey
- 2 Tbsps olive oil
- 2 skinless, boneless turkey breasts
- salt
- Black pepper
- For the mushroom risotto
- 1 ½ cups white Long grain rice (rinsed in several changes of cold water then drained)
- 2 ½ cups chicken stock
- 2 Tbsps butter
- 1.333 cups button Mushrooms (halved)
- 1 cup Chanterelle (brushed clean)
- 2 Tbsps Crème fraiche
- 1 Tbsp Chives (finely chopped)
- parsley (to garnish)
- salt
- Black pepper
Preparation steps
1.
Preheat the oven to 400°F.
2.
Brush the turkey breasts with the olive oil and season generously. Arrange on a baking tray and roast for 40-50 minutes until cooked through.
3.
Meanwhile, cook the rice by placing it in a large saucepan and just covering it with the chicken stock.
4.
Bring to the boil, then simmer with the lid on for 12-15 minutes until the water has been absorbed. Remove from the heat, and leave covered to one side.
5.
Remove the turkey breasts from the oven when cooked and allow them to rest, covered loosely with aluminium foil for 10 minutes.
6.
Meanwhile, heat a frying pan over medium-high heat and melt the butter over moderate heat. Saute the mushrooms for 4-5 minutes, tossing and stirring occasionally, until lightly golden brown in color.
7.
Add the crème fraiche and cook for 1 minutes, then remove and season to taste.
8.
Fluff the rice with a fork then spoon onto serving plates. Slice the turkey breasts in half and sit 1 half on top of the rice.
9.
Top with the sautéed mushrooms, then sprinkle over the chopped chives and more seasoning. Garnish with a sprig of parsley leaves before serving.
