Turkey Skewers with Risotto with Sweet Potato

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Turkey Skewers with Risotto with Sweet Potato
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
1 Fennel bulb
1 onion
5 Tbsps Peanut oil
250 grams Arborio rice
1 tsp Turmeric (ground)
150 milliliters dry white wine
salt
peppers (from the mill)
800 milliliters Chicken broth
1 small Sweet potato (120 grams)
40 grams chopped Walnut
250 grams turkey breasts
1 raw Orange
½ tsp Coriander
4 peppercorns
1 Tbsp liquid honey
40 grams dried Apricot
2 Tbsps butter
How healthy are the main ingredients?
WalnutApricothoneyFennel bulbonionTurmeric

Preparation steps

1.

Rinse the fennel and cut into fine strips. Peel and finely dice the onion. In a pot, sauté the onion with the fennel with 1 tablespoon of oil. Add the rice and turmeric and sauté briefly. Pour in the wine, add salt and pepper and pour in a little broth. Stir for about 15 minutes until creamy and the rice is still slightly tough, always adding more and more broth.

2.

Peel and rinse the sweet potato and cut lengthwise into finger-sized slices. In a hot pan with 2 tablespoons of oil, fry until golden brown, or for about 10 minutes. During the last 2-3 minutes, sprinkle with the chopped walnuts and season with salt and pepper.

3.

Rinse the turkey, pat dry and cut into long, thin strips. Stick the strips on 4 wooden skewers and cook in a hot pan with 2 tablespoons of oil until golden brown, or about 2-3 minutes. Rinse the orange in hot water, pat dry and grate for the zest. Squeeze the juice from one half into a bowl. Coarsely grind the coriander and pepper into the bowl with the orange juice, add the zest and drizzle with honey. Slightly caramelize, add the mixture to the turkey, and leave until done.

4.

Chop the apricots and mix with the butter into the risotto. Season with salt and pepper and serve on plates. Place the sweet potatoes on top and serve with the turkey skewers.