With its rich, creamy texture, turkey and mushroom risotto is the ultimate comfort food and helps use up any leftover cold cuts you might have lying around after a weekend roast.
Turkey is a great source of lean protein and perfectly compliments the mushroom and cheesy flavours in this risotto recipe.
You need to have the time to look after this dish while it’s cooking, but don’t let that put you off – it’s totally delicious and well worth all that stirring!
- 50g (2oz) butter
- 300g (11oz) turkey, cut into bite-sized pieces
- 150g (5oz) chestnut mushrooms, sliced
- 150g (5oz) closed cup mushrooms, sliced
- 1 onion, finely diced
- 350g (12oz) risotto rice (eg. Arborio,vialone, nano or carnaroli)
- 750ml (1 1/4pt) hot chicken stock
- 150ml (1/4pt) dry white wine
- 50g (2oz) fresh parmesan shavings
- Black pepper
- Chopped tarragon to garnish
Heat half the butter in a non-stick pan. Add the turkey and fry for 5 mins until cooked through. Remove from the pan and set aside.
Add the mushrooms to the pan and cook for 3-4 mins until softened. Remove from the pan and set aside.
Heat the remaining butter in the pan. Add the onion and fry for 5 mins. Then add the rice and stir well.
Mix the stock with the wine. Add 100ml (3 1/4fl oz) of the liquid to the pan and cook gently, stirring frequently, until all the fluid has been absorbed.
Add a little more stock and cook until it has been absorbed. Continue adding the stock gradually, stirring frequently throughout.
Add the turkey, mushrooms and half the parmesan with the last batch of stock and cook until all the liquid has been absorbed. It should take around 25 mins until the rice is creamy, thick and tender. Season with black pepper.
Transfer to a serving dish. Sprinkle with the remaining parmesan and garnish with the tarragon.