Turkey Steak
with Oven-Baked Leek & Green Bean Risotto
Word reached us that you love risotto but sometimes aren't so keen on all the stirring involved. What if we told you there was a way to get that deliciously comforting, creamy rice without all the elbow work? You'd be pleased, right? Well, tonight's dinner teams turkey steaks with a risotto you can bake in the oven. Time to go no-stir crazy!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
175
Arborio Rice
½
Leek
125
Premium Tomato Mix
1
Chicken Stock Powder
80
Green Beans
1
Garlic Clove
75
Creme Fraiche
(Contains Milk)
2
British Turkey Steaks
80
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
½
Dried Thyme
Not included in your delivery
1
Olive Oil
400
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and boil your kettle. Remove the root and dark green top from the leek, halve lengthways and slice into thin half moons. Peel and grate the garlic (or use a garlic press). Pick the thyme leaves from their stalks (discard the stalks). Trim the green beans then chop into thirds.
Pour the boiling water (see ingredients for amount) into a measuring jug. Add the stock powder and stir to dissolve. Pop the turkey steak onto a plate and drizzle on a little oil. Season with salt and pepper and sprinkle over half the thyme. Rub the flavourings into the meat, then set aside. iIMPORTANT! Remember to wash your hands and equipment after handling raw meat!
Heat a splash of oil in an ovenproof dish on medium heat, add the leek. Cook until soft, 5-6 mins. Add the garlic, green beans, arborio rice and remaining thyme. Stir to coat the rice in the oil, then pour in the stock and bring to the boil. Cover with a tight fitting lid (or foil). (transfer to an ovenproof dish if your saucepan is not suitable). Bake on the middle shelf of your oven for 20 mins.
Meanwhile, heat a splash of oil in a frying pan on medium-high heat. Pan-fry the turkey steak until browned, 5-6 mins on each side. IMPORTANT: The turkey is cooked when it is no longer pink in the middle! When cooked, remove the pan from the heat and sprinkle over half the Italian Style Hard Cheese. Leave to rest for 1 minute on a board.
While the turkey cooks, halve the tomatoes and pop into a large bowl. Season with a good pinch of salt, a drizzle of olive oil (see ingredients for amount) and a small pinch of sugar (if you have some!)
When the risotto has absorbed all of the stock, remove it from the oven and stir in the butter and remaining cheese. Taste and season with salt and pepper, then spoon into bowls. Slice the turkey steak into 1cm thick strips and place on top. Serve the tomato salad on the side. Enjoy!
