Easy Turkey and Pesto Risotto

This is a great way of eating turkey if you want a change from the traditional roast.
Or, if you want to use up your leftovers, see the  tip below.

Ingredients:
900ml chicken stock
400g pack  fresh turkey breast strips
25g butter
1 onion, chopped
225g arborio rice
125ml dry white wine
145g tub  Green Basil Sauce
½ x 20g pack fresh basil
2 tbsp pine nuts, toasted

Instructions:
Bring the stock to the boil in a large saucepan. Add the turkey strips and simmer for 8-10 minutes, or until the meat is thoroughly cooked, there is no pink meat and the juices run clear. Set the turkey strips aside and keep warm. Leave the stock to simmer.
Meanwhile, melt the butter in a large, heavy-based pan over a medium heat and add the onion. Cook for 2-3 minutes until soft. Add the rice and stir until coated in the butter. Pour in the wine and cook until almost all the liquid has been absorbed.
Add a ladleful of hot stock to the pan, stir and simmer gently until all the liquid has been absorbed. Continue adding the stock until it has all been used, or until the rice is plump and tender.
Stir in the reserved turkey and the pesto. Heat through until piping hot. Season with pepper, scatter with freshly torn basil leaves and the pine nuts. Serves 4.
Tip:
To use left-over turkey, reheat in the stock as in Step 1 for 5-6 minutes or until piping hot, then continue as above.