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🍽️ Lime and Zucchini Risotto with Oriental Turkey Skewers

617 kcal · 30 min · 4 servings

Lime and Zucchini Risotto with Oriental Turkey Skewers Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the zucchini thoroughly and trim off the ends.
  2. 2. Coarsely grate one of the zucchinis and salt it generously.
  3. 3. Cut the second zucchini in half lengthwise and slice it.
  4. 4. Halve the shallot, peel it, and dice it finely.
  5. 5. Quarter the onion, peel it, and cut each quarter in half again.
  6. 6. Rinse the turkey meat, pat it dry, and cut it into large cubes.
  7. 7. Halve the lime and squeeze out the juice.
  8. 8. Place the zucchini slices, turkey meat, and onion pieces into a bowl.
  9. 9. Add one tablespoon of lime juice, olive oil, cumin, salt, and pepper.
  10. 10. Mix everything well so the ingredients can marinate.
  11. 11. Bring the vegetable broth to a boil in a pot.
  12. 12. Heat one tablespoon of oil in a second pot over medium heat.
  13. 13. Sauté the shallot for about two minutes until it becomes translucent.
  14. 14. Add the rice and lightly toast it for about one minute.
  15. 15. Deglaze the rice with one ladle of hot broth and stir well.
  16. 16. Cook the risotto on low heat for about twenty minutes.
  17. 17. Stir occasionally and add broth regularly.
  18. 18. Make sure the rice remains slightly covered with liquid at all times.
  19. 19. Heat one tablespoon of oil in a frying pan over high heat.
  20. 20. Squeeze the grated zucchini well to remove the excess water.
  21. 21. Fry the zucchini shreds for about three minutes.
  22. 22. Season the zucchini with salt and pepper.
  23. 23. Place the zucchini on a plate and set it aside.
  24. 24. Thread the marinated turkey meat, onion, and zucchini onto wooden skewers.
  25. 25. Heat the pan again with two tablespoons of oil over medium heat.
  26. 26. Fry the skewers for about six minutes, turning them frequently.
  27. 27. Cover the pan and let the skewers cook for another five minutes on low heat.
  28. 28. Grate the Parmesan finely.
  29. 29. Reserve a small amount of the zucchini shreds for decoration.
  30. 30. Stir the remaining Parmesan and zucchini shreds into the risotto.
  31. 31. Season the risotto finally with lime juice, salt, and pepper.
  32. 32. Serve the risotto on plates and place the skewers alongside.
  33. 33. Garnish the dish with the reserved zucchini shreds.
  34. 34. Serve the food hot and enjoy your meal!

Nutrition per serving