Pic of Turkey risotto

Turkey risotto

Show ingredients

Meat mains

Turkey risotto

Main Serves 4 1h
With its rich, creamy texture, this is a good way to resurrect the remains of a roast turkey dinner. It could also be made with goose or chicken. Try stirring in some fried mushrooms with the meat at the end. Serve with a green salad.


  • 3 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 1 litre chicken or turkey stock
  • 400g risotto rice
  • splash white wine
  • 300-500g cooked turkey
  • 1 tbsp fresh mixed herbs, chopped
  • 4 tbsp Parmesan, grated
  • salt and pepper


Prep time: 15 min
Cooking time: 45 min
  • Step 1

    In a large heavy-based saucepan heat the oil and gently cook the garlic and onion until softened but not coloured (about 5 minutes). Meanwhile, in a separate pan bring the stock to a gentle simmer.
  • Step 2

    Add the rice to the onion and garlic and stir until coated in oil. Cook for a couple of minutes, until the rice is translucent.
  • Step 3

    Add the wine to the rice and cook until absorbed, then add a few spoonfuls of stock to the rice and stir well. Cook until most of the stock has been absorbed before adding another spoonful.
  • Step 4

    Continue cooking and gradually adding stock until the rice is creamy but al dente (you may not need all the stock).
  • Step 5

    Fold in the cooked turkey meat, fresh herbs and Parmesan. Season well and serve.

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