Ingredients
Method
1.Combine stock, wine and juice in large saucepan. Bring to a boil. Reduce heat, simmer gently uncovered to keep warm.
2.Melt butter in separate large saucepan, cook onion and garlic, stirring, until onion softens. Add rice, stir to coat.
3.Stir in 1 cup of the hot stock mixture, cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture, in 1-cup batches, stirring until absorbed between each addition. Add peas when all liquid is absorbed, cook, 5 minutes.
4.Meanwhile, cook turkey, in batches, in large lightly oiled non-stick frying pan until browned both sides and cooked through. Chop coarsely.
5.Gently stir turkey, rind, thyme and cheese into risotto. Serve with a green salad and warmed loaf of Italian bread, if you like.
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