- Serves: 4
- Cook Time: 55 minutes
- Prep Time: 5 minutes
- Effort: easy
- 1 turkey, carcass only
- 1 onion, finely chopped
- 50 ml olive oil, plus another dash
- 1 cloves garlic, crushed
- 175 g risotto rice
- 400-550 ml turkey stock, (made from the carcass)
- 200 g cooked left-over vegetables, cut into a small dice
- 200 g cooked turkey meat, diced
- 2-3 sprigs sage, chopped
- 50 g mascarpone
- 100 g grated parmesan
- parmesan shavings
- olive oil
- freshly cracked pepper
1. Break the turkey carcass up and put into a large saucepan, cover with water and bring to the boil. Reduce to a simmer and cook for 30 minutes. Strain the liquid through a sieve into a bowl. It is now ready for the risotto.
2. Put the onions in a large frying pan along with the olive oil, garlic and a pinch of salt. Cook until the onions are transparent and soft.
3. Stir in the rice and cook until very hot. Add a ladleful or 2 of stock and cook until almost absorbed before adding more. Keep repeating this process, stirring until the rice is creamy but slightly al dente. This will take around 18 minutes.
4. Add the chopped vegetables and diced turkey meat, continue to cook a further 2 minutes - it is important to heat the turkey through.
5. Finish the dish by stirring through the chopped sage, a dash of olive oil, the mascarpone and parmesan. Divide into 4 bowls and garnish with parmesan shavings, a drizzle of olive oil and freshly cracked pepper.
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