PREPARATION

Slice the shallots finely and fry in oil until translucent. Add the diced turkey breast, season with salt and pepper (to taste) and simmer until the meat changes color. Then add whole grain rice, and while stirring regularly. Then add sherry, stir together and simmer until the liquid has been absorbed by the rice. Add the carrot, fry briefly until the root moisture release and add about 1 cup broth. Simmer until the broth is absorbed into the rice and add the broth again.

When the rice is almost cooked, add drained corn and finally the peas. If using frozen peas, you do it before the risotto is ready, so you do not thaw the peas. This keeps the color of them nice and fresh peas are perfectly crisp. Let everything together and ready to warm up.

Serve on warmed plates with a glass of white wine or a good beer.