Roast Turkey Breast with Sage Risotto

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Ingham Ready to Roast Turkey Breast

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  • 1kg Ingham Ready to Roast Turkey Breast
  • 2 tablespoons butter
  • 1 garlic clove, crushed
  • 1 1⁄2 cups Arborio rice
  • 3 cups chicken stock
  • 1⁄4 cup fresh sage, chopped
  • 60g parmesan cheese, grated
  • freshly ground black pepper
  • 3 bunches fresh asparagus, stalks trimmed
  • 340g jar sun dried tomato and basil sauce

Bake Ready to Roast Turkey breast in 180ºC oven for 1 hour. Remove from oven, discard foil and return to oven for a further 30 minutes.

Heat butter in a medium sized saucepan, add garlic and rice and stir for 1-2 minutes to coat rice grains. Pour in stock and stir thoroughly. Reduce heat, cover and simmer until all the stock has been absorbed, about 15-20 minutes. Remove from heat and fork through sage, cheese and pepper.

Microwave or steam asparagus for 2-3 minutes or until just tender. To serve, spoon risotto onto each serving plate, layer with sliced turkey breast, accompany with asparagus and a spoonful of tomato and basil sauce.

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Turkey Tips

  • Defrost in the refrigerator only, not on the bench.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • If you cook poultry to eat later, refrigerate while hot.