Turkey risotto
Ingredients
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
Method
- 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.