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
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.