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Barley and turkey risotto

Risotto made with pancetta, turkey mince, barley and peas.

My recipe is:

  • Lighter option

Why should your recipe win?
It is high fibre recipe, quick one pan supper, very filling, if pancetta is ommited it is quite low in fat.

  • Total time: 10 minutes prep + 50 minutes cooking

Serves: 4


  • 300g barley
    1 packet minced turkey
    1 packet pancetta slices ( can be ommitted for low fat version)
    I onion
    mixed herbs, fresh or dry ( oregano, chives, parsly what ever you like)
    1 clove or garlic crushed
    100 ml white wine
    2 tablespoons of oil
    I packet of vegetable of chicken stock.
    100 g or more of frozen peas.
    Salt and pepper to taste.


  1. Cook the barley in the stock - add water if needed until al dente. This can be done ahead and left to cool if needed. Strain, but keep the stock. Chop half of the pancetta packet into small pieces, fry in the olive oil . Add the onion and turkey mince and continue frying gently until meat is browned. Add garlic and herbs. Add the wine and the barley and the rest of the stock, cook until the meat is done through, and it all has a nice rissoto consistency. Add peas - heat through.

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4 stars