Springtime Turkey and Asparagus Risotto Bowl

A light and fresh turkey risotto infused with spring asparagus and lemon zest, perfect for a single 330ml serving. Designed to be easily reheated in the microwave without losing its creamy texture.

Steps

1. Heat olive oil in a small saucepan over medium heat and sauté shallot until translucent. 2. Add Arborio rice and stir for 1-2 minutes to lightly toast. 3. Gradually add chicken broth and water, half a ladle at a time, stirring constantly until liquid is absorbed before adding more. 4. When rice is halfway cooked (about 10 minutes), add chopped asparagus and continue cooking. 5. Once rice is tender and creamy (about 18-20 minutes total), stir in shredded turkey, Parmesan cheese, and lemon zest. 6. Season with salt and pepper to taste. 7. Transfer to a 330ml microwave-safe bowl, garnish with fresh parsley, and allow to cool before refrigerating. 8. To reheat, microwave on medium power for 1-2 minutes until warmed through.

100g cooked turkey breast, shredded 50g Arborio rice 100ml low-sodium chicken broth 50ml water 50g asparagus, chopped 1 small shallot, finely chopped 1 tsp olive oil 1 tbsp grated Parmesan cheese 1 tsp lemon zest Salt and pepper to taste Fresh parsley for garnish