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Turkey risotto


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

  • 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 fry the tarragon leaves until crisp.
  • Season well with salt and pepper. Serve topped with the tarragon.
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