Pumpkin and turkey risotto
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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
Metric
Imperial
Pumpkin and turkey risotto
- 600g of pumpkin, diced flesh only
- 200g of leftover turkey meat, diced
- 1000ml of chicken stock
- 50g of butter
- 1 small onion, chopped
- 1 garlic clove, chopped
- 300g of risotto rice
- 50g of Parmesan, grated
- 2 tbsp of olive oil
- 2 pinches of salt
- 2 pinches of black pepper
SAVE RECIPE
Method
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
- 1 small onion, chopped
- 1 garlic clove, chopped
- 300g of risotto rice
- 20g of butter
- 1 pinch of salt
- 1 pinch of black pepper
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
- 200g of leftover turkey meat, diced
7
Remove from the heat, stir in the remaining butter and Parmesan, seasoning with a pinch of salt and pepper
- 50g of Parmesan
- 10g of butter
- 1 pinch of salt
- 1 pinch of black pepper
8
Divide the risotto onto plates or bowls and serve immediately
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