Risotto With Turkey And Chard

Preparation:

Preparation: Carefully clean the beets, remove the stalks, wash them in plenty of cold water, drain them, dry them with a cloth and cut them into strips. Wash the turkey breast, dry it and cut it into strips as well. Peel the onion, wash it and chop it finely. Bring the broth to a boil. Saute the onion in a pan with the oil, without letting it brown. Add the turkey strips and brown for about 2 minutes, stirring occasionally with a wooden spoon. Add the rice and toast it for 2 minutes, stirring constantly. Pour the boiling broth a little at a time and continue cooking for 15-18 minutes, stirring occasionally; 5 minutes before the end of the rice cooking, add the beets; mix gently. Remove the risotto from the heat and add the Parmesan cheese, mix and let it rest for a few moments with the pan covered before serving.