- 2 tbsp olive oil
- 500g diced British turkey thigh
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- _ medium courgette, sliced
- 1 tsp grated lemon zest
- 250g Arborio rice
- 600ml chicken stock
- 100ml white wine
- 100g asparagus tips, cut into 1-2cm pieces
- 50g parmesan cheese, grated, plus extra to serve
Pre-heat the oven 180°C/gas mark 4.
Heat 1 tbsp of the oil in a large flameproof casserole dish on a high heat and add the turkey and cook until brown and all the juices run clear.
Remove from the pan and set aside.
Add the rest of the oil to the pan and add the onion, garlic and courgette and cook until the onion is soft.
Add the lemon zest and cook for 30 seconds longer.
Add the rice and stir to coat in the oil.
Add the stock and the wine and bring to the boil, stirring occasionally.
Cover and bake in the oven for 10 mins.
Stir in the turkey and the asparagus, re-cover and bake for another 10 mins.
Remove from the oven, stir in the parmesan and then serve with the extra parmesan on top.