Meat mains
Turkey risotto
With its rich, creamy texture, this is a good way to resurrect the remains of a roast turkey dinner. It could also be made with goose or chicken. Try stirring in some fried mushrooms with the meat at the end. Serve with a green salad.
Ingredients
- 3 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped
- 1 litre chicken or turkey stock
- 400g risotto rice
- splash white wine
- 300-500g cooked turkey
- 1 tbsp fresh mixed herbs, chopped
- 4 tbsp Parmesan, grated
- salt and pepper
Method
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Step 1
In a large heavy-based saucepan heat the oil and gently cook the garlic and onion until softened but not coloured (about 5 minutes). Meanwhile, in a separate pan bring the stock to a gentle simmer.
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Step 2
Add the rice to the onion and garlic and stir until coated in oil. Cook for a couple of minutes, until the rice is translucent.
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Step 3
Add the wine to the rice and cook until absorbed, then add a few spoonfuls of stock to the rice and stir well. Cook until most of the stock has been absorbed before adding another spoonful.
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Step 4
Continue cooking and gradually adding stock until the rice is creamy but al dente (you may not need all the stock).
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Step 5
Fold in the cooked turkey meat, fresh herbs and Parmesan. Season well and serve.
