The simplicity of this turkey and pumpkin risotto makes it ideal for cooking with kids. Let the older kids experiment with the seasoning, a few well-chosen herbs and spices would give the dish even more character

Method
1.
Place a pan over a low-medium heat and add the oil, 20g of butter and the diced pumpkin
Tasty trivia
Kids may be used to seeing pumpkins as Halloween lanterns, but this winter squash can be used in many dishes! It is an excellent source of Vitamin A which helps you see in dim light
2.
Cook slowly for approximately 20 minutes, or until the pumpkin is soft. Add the chicken stock to the pan and heat through
3.
In a separate large pan, heat another 20g of the butter and cook the onion and garlic gently until soft. Add the rice, season and fry gently, stirring continuously for 2-3 minutes
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4.
Add a large ladle of the chicken stock/pumpkin mixture to the pan with the rice
Room for a little one
If you have a slightly older child, let them help by adding the stock a ladleful at time while you stir
5.
Once the rice has absorbed almost all of the liquid, add another ladleful of stock. Repeat until the stock has been used up, stirring occasionally to stop the rice from sticking to the pan
6.
Once the rice is nearly cooked, add the turkey to the pan. Continue cooking until the turkey is heated through and the rice is al dente
Back to school
The literal translation of al dente is 'to the tooth'. A culinary expression used in Italian cooking to describe the perfect texture of pasta and rice - slightly undercooked with a bite
7.
Remove from the heat, stir in the remaining butter and Parmesan, seasoning with a pinch of salt and pepper
8.
Divide the risotto onto plates or bowls and serve immediately
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Ingredients

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Nutrition (per Portion)

Calories

652
33%

Sugars

9g
10%

Fat

24g
34%

Saturates

9g
47%

Salt

1420mg
24%
of an adult's guideline daily amount
A hearty autumn recipe combining two symbols of the season, pumpkin and turkey, in a simple, family-friendly dish

Pumpkin and turkey risotto recipe Tweaks

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