Recipe Categories:
Autumn & Winter Light recipes Lunch Packed lunch for work Pasta with red sauce Spring & Summer With meat
10΄
Preparation Time
35΄
Cooking Time
easy
Difficulty
4
Portions
INGREDIENTS
MISKO Risoni Medium (Orzo Medium)
500 g MISKO Risoni Medium (Orzo Medium)
4 small turkey fillets, cut in small pieces
1 onion, finely chopped
1 leek, sliced
1 red pepper, sliced into strips
150 g peas, fresh or frozen
150 g corn, fresh or frozen
1 clove of clove, grated
1 tsp. sweet paprika
¼ - ½ tsp. chili powder
1 tbsp. tomato paste
100 ml white wine
400 g tomatoes, grated
1200 ml hot water
olive oil
salt
freshly ground pepper
METHOD
Sprinkle salt and freshly ground pepper over the turkey fillets. in a shallow pot, heat 2 tbsp. olive oil and saute the turkey on all sides, for 2-3 minutes or until brown. Transfer it to a plate.
In the same pot heat up another 2-3 tbsp. olive oil and sauté the onion and leek for 2-3 minutes until they soften.
Add the pepper, peas, corn and saute for another 2-3 minutes, adding salt and freshly ground pepper to taste.
Add the garlic, the paprika, chili powder (¼ or ½ tsp. depending on how hot we like it), the tomato paste and the MISKO Risoni Medium and saute for 1 minute.
Pour in the wine and when most of the alcohol has evaporated, add the grated tomatoes. After it comes to a boil, add ⅓ the hot water and lower the heat. Stir constantly with a wooden spoon.
Once the risoni has absorbed the first batch of liquids, add the turkey with its juices and the other ⅓ of the hot water. Stir constantly.
Once this batch of liquids is absorbed, add the remaining water stirring constantly.
Once the risoni has absorbed most of the liquid but is still quite juicy, remove from the heat.
Serve hot.
