Rinse and dry turkey breast and cut into strips. Clean and rinse peppers, spring onions and peppers. Cut peppers into sticks, spring onions into rings, peppers into tender strips.
Heat olive oil in a saucepan. Stir-fry turkey breast strips in it briefly and remove. Add the vegetables – except for a few green onion rings – and the long-grain rice to the saucepan, sauté briefly. Fold in coconut milk and vegetable soup. Cook the risotto for ten minutes at low temperature with the lid closed. Five minutes before the end of the cooking time, add the meat strips. Peel the garlic clove and press it into the risotto.
Stir the sour cream into the coconut risotto. Season to taste with salt and freshly ground pepper. Sprinkle remaining green onion rings over the risotto.
(Khb May 97)