Turkey Risotto
Essential Ingredient:
Leftover turkey
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


To serve:
Cooked vegetables.
A great mix of turkey, vegetables and rice that’s ready in just 35 minutes.
  1. Blanch broccoli florets, carrots and red peppers in boiling water for 2 minutes.
  2. Fry onions in oil until soft, then add the rice and stir-fry for 2 minutes.
  3. Add stock and bring to the boil.
  4. Simmer for 20 - 25 minutes until rice is cooked and mixture is creamy.
  5. Add garlic puree and cheese and stir well. Stir in cooked turkey meat and seasoning and continue to cook until the turkey is piping hot.
  6. Gently fold in the cooked vegetables and serve.
  7. Please ensure turkey is piping hot before serving.
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