Sunday, 28 August 2016

Turkey Risotto

Cheap, cheerfull and easy to make. What more do you want..


  • 150ml of dry White Wine
  • 1 Red Onion
  • 2 tbsp of chopped Chives
  • 400g of Risotto Rice
  • 900ml of Chicken Stock
  • 150g of Green Beans or Peas
  • 1 tbsp of Olive Oil
  • 25g of unsalted Butter
  • 200g of Turkey fillets (cooked)
  • 50g of grated Parmesan
  • Salt and Black Pepper

Serves 6


Bring the stock to a boil and then reduce the heat to give a gentle simmer.
In another pan heat the oil and half of the butter. Chop the onions and then sauté until they have softened. 

Stir in the rice and cook for a couple of minutes. Add the wine and gently stir until it has been absorbed by the rice. Now add a ladle of stock to the rice and gently stir until it has been absorbed. Make sure you move all the rice around so that none sticks to the pan. Repeat with further ladles of stock until you have added half of the stock.

Stir in the chopped or shredded turkey and continue adding the stock a ladle at a time. The rice should look thick and creamy. If you run out of stock before the rice is done use boiling water in the same manner.

With the last ladle of stock add the green beans.

Once that has been absorbed stir in the remaining butter, chives, half of the Parmesan, salt and pepper (to taste).  Serve sprinkled with the remaining Parmesan.

Turkey Risotto with peas.

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