Lemon Risotto with Turkey Saltimbocca

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Lemon Risotto with Turkey Saltimbocca
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
For the risotto
1 onion
1 Tbsp olive oil
300 grams Arborio rice
100 milliliters dry white wine
750 milliliters Chicken broth
For the turkey
4 thin Turkey cutlets (about 160 grams or 5 ounces)
freshly ground peppers
salt
4 slices Prosciutto
8 Sage
1 Tbsp olive oil
For the risotto
½ organic lemon (zest and juice)
2 Tbsps finely chopped Lemon balm
50 grams freshly grated Parmesan
For the garnish
1 organic lemon (cut into columns)
Sage
50 grams freshly grated Parmesan
How healthy are the main ingredients?
Parmesanolive oilonionsaltSagelemon

Preparation steps

1.

For the risotto: Peel and mince onion. Heat oil in a pan and sweat onion. Add rice, sauté briefly, deglaze with wine and let it almost completely absorb. Pour in a bit of broth, stir until almost completely absorbed. Repeat until all broth is used and rice has a creamy consistency. 

2.

For the turkey: Rinse turkey cutlets, pat dry, and flatten between 2 layers of plastic wrap. Season with pepper and salt. Place 2 slices of prosciutto and sage leaves onto each piece of turkey, roll up and secure with wooden skewers. Heat oil in a pan and sear turkey on al sides. Reduce heat and cook until done.

3.

Stir lemon zest, juice and freshly grated parmesan into risotto. Season risotto. Portion risotto onto plates and top with turkey. Serve garnished with lemon wedges, fresh sage leaves and grated parmesan.

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