COCONUT TURKEY RISOTTO
I didn’t measure ingredients exactly. I went with the flow. Don’t be afraid to add some more ingredients if you feel like it. I went with: diced turkey breasts 260g, around 3/4 cup of risotto, organic tomato sauce (250g), paprika spice mix, coconut oil for frying, dessicated coconut to taste, few plum tomatoes, half cup of peas. I also prepared ‘coconut broth’– warm water (1 to 2 cups) with one table spoon of coconut oil.
Instructions: hot one tablespoon of coconut oil in the pan and add diced turkey breasts. Brown them, add spices and stir. Cook them for a few minutes.
Add 1/3 of your coconut broth. Pour broth slowly, frequently stirring. Add risotto and keep stirring for 3 minutes. Add tomato sauce, more spices and stir. Slowly pour more broth into the mix. Add tomatoes, peas and dessicated coconut (round 2 tablespoons).
Let risotto soak in the broth for a while. You can add even more broth if required.
Cover and cook it for about thirty minutes on low to medium heat. Stir frequently and taste it from time to time. You can add more spices or veggies (according to your likings). Most importantly – give it time: it may take a while before risotto absorbs all the fatty water.
For tips how to cook perfect risotto click here.
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