The light turkey and carrot risotto is a homemade recipe that combines the natural sweetness of carrot with the tenderness of turkey. Cooking in unsalted vegetable broth makes the rice particularly creamy and digestible, without the need for cheese or butter.
Ingredients
- 180 g of ground turkey breast
- 140 g of Carnaroli or Arborio rice
- 180 g of carrots
- 50 g of celery
- 1 teaspoon (5 ml) of extra virgin olive oil
- 700 ml of water
- 1 bunch of fresh parsley
Instructions
- Prepare a light vegetable broth by simmering celery and a whole carrot in 700 ml of water for 20 minutes, then strain and keep the broth warm.
- Cut the remaining carrots into very small cubes.
- In a saucepan, heat the EVO oil over low heat and sauté the ground turkey for 4 minutes, stirring.
- Add the diced carrots and toast them for 2 minutes.
- Add the rice and toast it briefly, then start adding the warm broth one ladle at a time.
- Cook over medium-low heat for about 18 minutes, stirring regularly, until the rice is cooked.
- At the end of cooking, turn off the heat and finish with chopped parsley. Let it cool slightly before serving.
Notes
Turkey is a particularly lean white meat rich in high-quality proteins. Carrots provide beta-carotene and soluble fiber that help with intestinal regularity. This risotto is perfect as a main meal for active adult dogs, especially in the colder months when a warm and creamy dish is appreciated.
Storage
In the refrigerator in an airtight container for up to 2 days. Freezing the risotto is not recommended, as the texture will change.