Ingredients (for 2 portions)
- Brown rice (100 g of dry product)
- Kale (2 handfuls)
- Turkey breast meat (200 g)
- Garlic (1 clove)
- Onion (1 piece)
- Cherry tomatoes (200g)
- Olive oil (1 teaspoon)
- Suggested spices: turmeric, salt, pepper
Preparation
- Cut the turkey breast into small pieces and stew in a little olive oil (preferably using a tall pot).
- Dice the onion, chop the garlic and add to the meat pot.
- When the onion is translucent, add the rice. After 1-2 minutes, add water (so that there is a little more than rice) and cook everything for about 15 minutes (stir occasionally).
- After about 15 minutes, add the kale with no hard parts and spices.
- Serve the finished risotto with cherry tomatoes.
Nutritional value
- Energy: 275 kcal
- Protein: 24g
- Carbohydrates: 31.2g
- Fat: 4.5g
- Dietary Fiber: 6.4g
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