Turkey risotto Recipe

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3 - 4





Nutrition per portion

Calories 491 kCal 25%

Use up any leftover turkey you might have with this simple risotto recipe. Ready in just 30 minutes – this recipe is a must over the busy festive period


  • 500g cooked turkey
  • 200g broccoli florets, cut into small pieces
  • 100g carrots, cut into small julienne strips
  • 100g red pepper, cut into small julienne strips
  • 2 tbsp oil
  • 1 onion, chopped
  • 200g short grain rice
  • 600ml chicken stock
  • 1 tsp garlic puree
  • 100g grated cheddar cheese
  • Seasoning


  • Blanch broccoli florets, carrots and red peppers in boiling water for 2 minutes.Fry onions in oil until soft, then add the rice and stir-fry for 2 minutes. Add stock and bring to the boil. Simmer for 20-25 minutes until rice is cooked and mixture is creamy.

  • Add garlic puree and cheese and stir well. Stir in cooked turkey meat and seasoning. Gently fold in the cooked vegetables and serve.

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