Turkey Skewers with Risotto with Sweet Potato

Rinse the fennel and cut into fine strips. Peel and finely dice the onion. In a pot, sauté the onion with the fennel with 1 tablespoon of oil. Add the rice and turmeric and sauté briefly. Pour in the wine, add salt and pepper and pour in a little broth. Stir for about 15 minutes until creamy and the rice is still slightly tough, always adding more and more broth.

Peel and rinse the sweet potato and cut lengthwise into finger-sized slices. In a hot pan with 2 tablespoons of oil, fry until golden brown, or for about 10 minutes. During the last 2-3 minutes, sprinkle with the chopped walnuts and season with salt and pepper.

Rinse the turkey, pat dry and cut into long, thin strips. Stick the strips on 4 wooden skewers and cook in a hot pan with 2 tablespoons of oil until golden brown, or about 2-3 minutes. Rinse the orange in hot water, pat dry and grate for the zest. Squeeze the juice from one half into a bowl. Coarsely grind the coriander and pepper into the bowl with the orange juice, add the zest and drizzle with honey. Slightly caramelize, add the mixture to the turkey, and leave until done.