Spicy Stuffed Turkey Steaks with Risotto

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 530 Kcal


  • 4 turkey cutlet (approx. 120 g each), beaten flat
  • 0.75 tsp. salt
  • 1 dl Peppadew™ Spicy Fruit, liquid set aside
  • 16 toothpicks
  • 1 tbsp. olive oil
  • 125 g camembert, cut into 16 segments
  • 1.5 dl white wine
  • 60 g rucola (rocket), finely chopped
  • 200 g risotto rice (e.g. Carnaroli)
  • 1 onion, finely chopped
  • 5 dl meat bouillon hot
  • salt to taste


  • Season both sides of the steaks. Place 4 pieces of cheese on each half. Drain the peppadews, retaining approx. 100 ml of the liquid, set aside. Quarter the peppadews and place 4 peppadew pieces each on the cheese. Lay the free half of the meat on top and secure with toothpicks. Heat the oil in a non-stick frying pan and reduce the heat. Fry the meat over a medium heat for approx. 5 mins. on each side. Add the wine and turn off the heat. Cover the meat and leave to steep for approx. 5 mins. Place the chopped rocket in a deep bowl and coat the steaks with it.
  • Heat the oil, sauté the onion, add the rice and sauté until translucent, stirring constantly. Add the wine and reduce completely. Gradually add the stock and reserved liquid, stirring frequently, so that the rice is always just covered with liquid, simmer for about 15 mins. until the rice is creamy and al dente. Serve the risotto with the stuffed turkey steaks.

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