Basil and Herbs Risotto with Turkey Nature

First wash the basil and herbs and puree with a little water to a pesto. Chop the shallots and sauté with a little butter until translucent.

Add the rice and roast. Once the rice is translucent (it must not turn brown), deglaze with the white wine and let it boil down. Gradually add the chicken soup and cook the rice until al dente.

Stir in the basil-herb pesto, butter and Parmesan and cook a little more until the consistency of the risotto is right. If necessary, boil the risotto a little more with water. Finally, season with salt and some (chili) pepper.

Season the turkey steaks to taste, sear on both sides, pour water over them and cook with a lid on the pan until the turkey steak is cooked.

Arrange the basil-herb risotto with the turkey and serve.

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