Ingredients

• 200ml olive oil

• 2 onions, finely chopped

• 2 garlic cloves, chopped

• 1 cup arborio rice

• 1 cup white wine (or cooking wine)

• 4-5 cups chicken stock

• 1 cup frozen peas, defrosted

• 1 handful mint, chopped

• 200g feta, crumbled

• 600g cooked turkey breast, shredded

• 2tbsp butter

Method

Heat a large nonstick saucepan over a medium to high heat. Place the olive oil and onions in the pan and saute until soft.

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Add the garlic and cook for 1-2 minutes or until fragrant. Add the arborio rice and toast until the edges become translucent.

Add the white wine and cook until the alcohol has evaporated.

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Slowly add the chicken stock, 1 cup at a time. Continue stirring constantly.

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Once the rice is cooked and al dente (approx. 20-30 minutes), add the peas, turkey and butter, and mix well.

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To serve, season with salt and pepper, and garnish with fresh mint and crumbled feta.

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