Sliced turkey breast with mushroom risotto recipe

15 ratings Rate
  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 424 calories / serving
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Preheat the oven to 200°C.

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 with no pink showing. 

Meanwhile, cook the rice by placing it in a large saucepan and just covering it with the chicken stock. 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.

Remove the turkey breasts from the oven when cooked and allow them to rest, covered loosely with aluminium foil for 10 minutes.

Meanwhile, heat a frying pan over a medium-high heat and melt the butter over a moderate heat. Sauté the mushrooms for 4-5 minutes, tossing and stirring occasionally, until lightly-golden brown in colour. Add the double cream and cook for 1 minutes, then remove and season to taste. 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. Top with the sauteed mushrooms, then sprinkle over the chopped chives and more seasoning. Garnish with a sprig of parsley leaves before serving.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 25ml olive oil
  • 2 large turkey breasts
  • salt
  • pepper
  • For the mushroom risotto

  • 250ml long grain white rice, rinsed in several changes of cold water then drained
  • 500ml chicken stock
  • 25g butter
  • 150g button mushrooms, halved
  • 25ml double cream
  • 1tbsp chives, finely chopped
  • sprig of parsley leaves, to garnish
  • salt
  • pepper
  • Energy 1785kj 424kcal 21%
  • Fat 14g 20%
  • Saturates 6g 32%
  • Sugars 1g 1%
  • Salt 1.2g 19%

of the reference intake
Carbohydrate 53.9g Protein 23.5g Fibre 1.4g


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