Turkey Wild Mushroom Risotto

Ingredients

2 tbsn olive oil 
Turkey breast joint 250g
Risotto rice 200g
1 medium shallot / quarter of a white onion
1 litre vegetable stock, using 2 stock cubes
2 tablespoons white wine
200g wild mushroom selection, sliced
Knob of butter
30g Parmesan
Seasoning to taste

Method

1. The Turkey:
2. Season the turkey with salt and pepper. Put half the oil in an oven proof pan and heat.
3. Once hot, put the turkey joint skin side down to seal. Transfer to a pre-heated oven at 180C and roast for 15 – 20 minutes until cooked.
4. Remove from the oven and rest for five minutes. Carve into slices.
5. The Risotto:
6. Put the remainder of the oil in a pan on a medium heat along with the shallots, rice and white wine.
7. Reduce the white wine.
8. Slowly add the vegetable stock 1 ladle at a time, once the previous ladle has been absorbed.
9. Put the sliced mushrooms onto a baking tray and sprinkle with a little olive oil to coat. Put under the grill on a medium temperature for 2 minutes.
10. Once the rice is cooked, add parmesan, salt and butter to taste and sprinkle through half of the grilled mushrooms.
11. Serve with the carved roasted turkey and remaining mushrooms on top.