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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

Method

  1. Heat the oil in a large saucepan and add the onion and celery. Sweat for 10 minutes. Add the rice and cook until any liquid has evaporated, stirring continuously. Pour in the wine and cook until reduced, continuing to stir. Gradually add the stock ladle by ladle, stirring continuously and adding more stock once each addition of liquid has evaporated.

  2. Add the turkey, Parmesan rinds, bay leaf and thyme sprigs and cook for around 20 minutes. Stir in the mascarpone, Parmesan, butter and lemon juice.

  3. Meanwhile, to serve, heat the oil in a frying pan and add the pancetta slices and turkey skin. Cook until very crispy and then add the garlic, fennel seeds and tarragon. Cook for a few more minutes. Scatter over the top of the risotto and serve.

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