Turkey and mushroom risotto

Use leftover turkey to make this warming risotto
Turkey and mushroom make risotto you could eat all day
1 rating
Recipe by: Sharon Hui | Health Information Officer

This is a delicious and simple meal. You can use a variety of different mushrooms, such as oyster, shiitake and button mushrooms for different tastes and textures.

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Ingredients
  • 1 teaspoon vegetable oil
  • 1 onion, diced
  • 300g risotto rice
  • 1 clove garlic, finely diced
  • 200g mushrooms, sliced
  • 900ml reduced-salt vegetable stock (using 1 stock cube)
  • 300g cooked turkey, shredded
  • 160g peas or petit pois, frozen
  • Freshly ground black pepper
  • Small handful fresh parsley, chopped
Time
35 minutes
SERVES:
4
CALORIES:
442
FAT:
3.4g
SALT:
0.4g
SUGAR:
3.3g
5 A DAY:
1.5
Method
  1. Heat the oil in a large frying pan over a medium-high heat. Add the onion, and cook for 2–3 minutes, until softened. Then add the rice, garlic and mushrooms; and cook for a further minute.
  2. Pour in half of the stock and stir well.
  3. Cook over medium heat for 20–25 minutes, stirring often and adding the remaining stock a little at a time until the rice has absorbed all the liquid. Cook until the rice is tender, adding a little hot water if necessary.
  4. Add the turkey and peas, then cook for about 3 minutes until warmed through. Season with black pepper and garnish with parsley before serving.