Stuffed Turkey Roulade with Tender Wheat and Pea Risotto
(approx. 50 min) Peel the onion, clean the fennel, cut both into fine cubes and sauté in hot olive oil until translucent*. Then add the tender wheat, sauté briefly, pour in vegetable soup, season with salt and pepper. Before all the liquid is absorbed, stir in the peas, keep warm and fold in the Parmesan … Read more