- 100g British Turkey breast, diced small
- 1 onion, chopped
- 50g butter
- 80g risotto rice
- 100ml vegetable stock
- 10 small parmesan shavings (use a potato peeler)
- 1 tsp hickory smoked dry bbq rub
- 100g chorizo, chopped
- 50ml double cream
- 1 tbsp chives, chopped
- Sea salt
- Milled black pepper
Sauté the onion in the butter until softened but not brown. Add the rice and cook out until translucent.
Add the stock a little at a time, stirring frequently. Wait until the stock is absorbed before adding more.
Sauté the turkey, hickory rub and chorizo in a separate pan for 5 minutes until cooked. Add to the risotto.
Finish the risotto with the cream and check the seasoning.
Fold through the chives and spoon little portions onto teaspoons. Garnish with Parmesan shavings and serve.