Cheese and Onion Risotto with Escalope Fingers

With Harry now in Pre-School and Emmy in School by the end of the day they are very tired and very hungry.
I need to make nutritious meals but quick ones too – now I do love my slow cooker and it is perfect for these times but I’m not always that organised and need a back up plan.
Recently Bernard Matthews challenged me to come up with a recipe for the children which incorporated one of their fresh breaded products.
Always up for a challenge this is what I came up with:
Cheese and Onion Risotto with Turkey Escalope Fingers:
1 small Onion (red or white) finely chopped- I chose Red for the added colour
2 tbsp. unsalted Butter
3/4 cup of risotto rice (Arborio rice)
1/2 pint of stock (I used chicken but vegetable would work too)
1/4 cup of grated cheese (parmesan works best – however I used cheddar)
Bernard Matthews Turkey Escalope’s
Peas to serve
Pre-heat the oven to 200 degrees.  Add the Escalope’s to a baking tray and cook in the middle of the oven for around 15 minutes, turning half way through.
In a large pan or wok add the butter using a low heat, once melted add the chopped onions and keep stirring for around 2-3 minutes – Don’t let them burn.  Next add the rice and stir so it becomes coated in the butter, stir for a minute before adding the stock.
Turn up the heat to medium until it simmers then reduce again, keep stirring at frequent intervals so the rice doesn’t stick.  Keep an eye on the liquid levels – the rice will take around 14 minutes to cook, you can taste it to see if it is done and if it soaks up the liquid too quickly then add a little more water and stir.
Once cooked remove from the heat and stir in the cheese.
Cut the cooked Escalope’s into fingers and serve with the risotto and peas – I used a rice press to shape the rice.
The whole cooking and preparation process took just over 20 minutes and was very easy to make – but what did the kids think?
Well we had almost clean plates all around – Emmy ate 2 of her Escalope fingers which is a great thing for her as she doesn’t really eat meat due to the texture of it, Harry ate 3 of his and they both ate most of their risotto and all of the peas.
All-in-all I would say this is a hit, and not only that it is cheap and easy/quick to make.
This will be added to our meal plans from now on.
“This is a collaborative post with Bernard Matthews”



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