Description
Jamie Oliver’s Turkey Risotto combines creamy Arborio rice with tender turkey, Parmesan cheese, and fresh herbs. Slowly cooked in a flavorful broth, it’s a hearty dish that’s both comforting and elegant.
Ingredients
Scale
-
- 2 tablespoons olive oil
-
- 1 onion, finely chopped
-
- 2 garlic cloves, minced
-
- 300g (10 oz) Arborio rice
-
- 1 liter (4 cups) chicken or turkey stock, kept warm
-
- 200g (7 oz) cooked turkey, shredded
-
- 50g (¼ cup) grated Parmesan cheese
-
- 50g (¼ cup) unsalted butter
-
- 1 teaspoon fresh thyme or parsley, chopped
-
- Salt and freshly ground black pepper to taste
-
- Lemon zest, for garnish
Optional Add-Ins:
-
- 100g (3.5 oz) peas or spinach
-
- 1 teaspoon chili flakes for a spicy kick
Instructions
Step 1: Sauté the Aromatics
-
- Heat olive oil in a large, heavy-bottomed pan over medium heat.
-
- Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
Step 2: Toast the Rice
-
- Stir in the Arborio rice and cook for 1-2 minutes, ensuring each grain is coated in oil. This step helps enhance the nutty flavor of the rice.
Step 3: Gradually Add the Stock
-
- Begin adding the warm stock one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle. Repeat this process for about 20 minutes, or until the rice is tender and creamy.
Step 4: Add the turkey
-
- Stir in the shredded turkey and any additional vegetables like peas or spinach. Cook for another 5 minutes to heat through.
Step 5: Finish with Butter and Parmesan
-
- Remove the pan from the heat and stir in the grated Parmesan, butter, and fresh herbs. Adjust seasoning with salt and pepper to taste.
Step 6: Serve and Garnish
-
- Spoon the risotto into bowls and garnish with lemon zest and extra Parmesan if desired. Serve immediately.