Are you cooking broth, but you have meat left over from it and we wonder what to do with it? I often collect and chill it to use in dumplings or croquettes, but I decided to try something new.
In this way, a risotto with broth meat, peas and corn was created.
- 500g carnaroli or arborio rice (for risotto)
- 1-1.5l of broth
- 1 cup frozen peas
- 1/2 cup canned or frozen corn
- Broth meat: turkey thigh, – approx. 1.5 glass. finely chopped meat
- 1 onion
- 2 tablespoons of butter
- 4 tablespoons of grated Parmesan cheese
- salt, pepper
Heat the butter in a frying pan. Add the finely chopped onion and sauté until light browning.
Then add the finely chopped meat and fry for a while until golden brown.
When the meat is browned, add the rice and mix thoroughly.
Then pour part of the broth and mix it gently. When the rice has absorbed the broth, add another portion, stirring from time to time.
When the rice becomes soft, add peas and corn. We mix thoroughly.
Finally, add the Parmesan cheese and season with salt and pepper. We mix.
We serve immediately. Enjoy your meal!