Turkey risotto

Turkey risotto

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Ditch the traditional leftover turkey curry this year and try this delicious risotto instead

Preparation time:  5 minutes

Cooking time:  25 minutes

Serves: 4


350g RSPCA Assured labelled turkey, cooked
170g risotto rice
250g butternut squash, diced small
100ml white wine
450ml chicken stock
50g butter
1 tbsp olive oil
1 onion, finely chopped
salt and black pepper

...to finish

12 - 16 fresh tarragon leaves
2 tbsp sunflower oil


Heat together the white wine and stock until almost boiling and keep over a very low heat.

In a separate heavy-based saucepan heat the oil and cook the onion and garlic until soft but not coloured.

Add the butter and stir until melted.  Add the rice and mix well for a few seconds to coat the grains, then pour in one-third of the stock and bring to a gentle simmer.  Cook until almost all the stock is absorbed.  Add the squash and a little more stock, and continue to simmer gently until the stock is absorbed.

Continue to add more stock a little at a time, until the squash is soft and the rice nicely al dente.  You may not need all the stock, but the texture should be loose and creamy.

When you have added three quarters of the stock add the turkey, tarragon and lemon zest and then continue to add the stock as before.

When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the tarragon leaves until crispy.

Season well with salt and pepper. Serve topped with the tarragon.

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