Turkey, pancetta and sage risotto

Perfect Autumn food... Fry a diced onion with a clove of garlic in olive oil until softened. Add the pancetta, turkey (we used breast) and a handful of sliced chestnut mushrooms. Once the turkey has browned add the rice and keep adding white wine and stock until the rice has cooked. Add some chopped sage leaves and some green beans (chopped into three chunks) to the pan about 10 minutes after you've added the rice.

Check the seasoning and finish with a swirl of double cream and top with grated parmesan to serve.