Turkey risotto

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the turkey risotto

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 200g/7oz arborio rice
  • 125ml/4fl oz dry white wine
  • 1 litre/1¾ pint hot turkey or chicken stock
  • 1 leftover turkey leg, meat picked and diced
  • 1 or 2 Parmesan rinds
  • 1 bay leaf
  • few thyme sprigs
  • 1 tbsp mascarpone
  • 30g/1oz Parmesan, grated
  • 15g/½oz butter
  • 1 squeeze lemon juice

To serve

  • 1 tbsp olive oil
  • 2 smoked pancetta slices, thinly sliced
  • turkey skin (optional, if leftover from roast turkey)
  • 1 garlic clove, finely chopped
  • 1 tsp fennel seeds, toasted and lightly crushed
  • 1 tsp chopped fresh tarragon