Turkey and mushroom risotto

Method

1. Place a large pan of water over a medium heat and bring the water to the boil. Add the rice and allow the water to come back to boil. Reduce the heat until the water is simmering, cover and allow to cook for 15 minutes, stirring occasionally to ensure the rice doesn’t stick. Remove from the heat, drain the rice and set aside until needed.
2. Heat the oil in a large frying pan over a medium-high heat. Add the onion and pepper, and cook for 2–3 minutes, until softened. Then add the part-cooked rice, garlic and mushrooms; and cook for a further minute.
3. Pour in half of the stock and stir well.
4. Cook over a medium heat for 20–30 minutes, stirring often and adding the stock a little at a time until the rice has absorbed all the liquid. Cook until the rice is tender, adding hot water if necessary.
5. Add the turkey, peas and parmesan, then cook for about 3 minutes until warmed through. Season with black pepper and garnish with parsley before serving.