Pumpkin and turkey risotto

This pumpkin and turkey risotto recipe from William Drabble is a simple yet satisfying way to use up any leftover turkey. The pumpkin is softened with the chicken stock and used to cook the rice. Add Parmesan to make the mixture extra creamy.

First published in 2015
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Ingredients

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Imperial

Pumpkin and turkey risotto

Method

1
Place a pan over a low-medium heat and add the oil, 20g of butter and the diced pumpkin
  • 2 tbsp of olive oil
  • 600g of pumpkin, diced flesh only
  • 20g of butter
2
Cook slowly for approximately 20 minutes, or until the pumpkin is soft. Add the chicken stock to the pan and heat through
  • 1000ml of chicken stock
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
4
Add a large ladle of the chicken stock/pumpkin mixture to the pan with the rice
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
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
First published in 2015
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Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.

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