Turkey Risotto
Turkey Risotto



  • 2 tbsp olive oil
  • 2 celery stalks, chopped
  • 200g risotto rice
  • 125ml white wine
  • 1 litre chicken stock
  • 1 roast turkey leg, meat diced
  • 1 parmesan rind
  • 1 bay leaf
  • A few sprigs of thyme
  • 1 tbsp mascarpone
  • 30g grated parmesan
  • 15g butter
  • Squeeze of lemon
  • Heat the oil in a saucepan and cook the onion and celery for 8 mins to soften. Add the rice, cook until the liquid is evaporated, then pour in the wine and reduce, stirring frequently. Gradually at the stock, stirring and adding more until each ladleful has been absorbed.
  • Add the meat, parmesan rind, bay leaf and thyme sprigs, and cook for 20 mins. Stir in the mascarpone, parmesan, butter and lemon, then serve.
30 mins
2 serving

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