Turkey, ham and pea risotto
Have you given up yet on the leftover turkey from Christmas Day? If, like me you are determined not to let anything go to waste then well done on getting this far.
I have enjoyed being creative with the Christmas dinner left overs and I hope that you have enjoyed being as creative with your left overs as I?
Next year its rumoured that Dad will be cooking a rib of beef, as even with a small turkey that feeds 4 -6 people, we had enough leftover for another 12 plus meals!
My last turkey leftovers offering is a risotto, it may sound fancy and when you read the list of ingredients you may think I am missing an item or two, but don’t stress. Everything in this recipe was what was found floundering in the fridge. If you don’t have the odd ingredient, then swap it for something else that you think will work, or simply leave it out. What you must remember that with this dish you need time and patience.
The wine at the beginning is optional, you can use extra stock instead if you don’t want to use wine. The cream and cheese that is added at the end is optional, but this risotto is tasty without the indulgence.
Ensure that your stock is hot when making risotto.
Turkey meat, what ever you had left chopped into medium sized chunks but I used brown meat (wings, thigh and leg)
Ham, chopped into medium sized chunks, however much you have left, I used 150g
1/2 large onion finely chopped
2 shallots finely chopped
1 stick of celery finely chopped
2 gloves of garlic crushed or finely chopped
1 litre of stock, turkey or chicken
1/2 cup Parmesan cheese, grated
3 tablespoons of cream
3 tablespoons of wine white
2 cups of risotto rice
1 tablespoon olive oil
Salt and pepper
1. In a large saucepan on a medium heat, heat the oil up and then sweat off the onion, shallots, celery and garlic until soft and translucent.
2. Add the rice and white wine and stir until most of the liquid has been absorbed. You need to keep your heat medium, then add a ladle of your stock. You need to keep stirring the rice and once most of the liquid has been absorbed add another ladle. You need to repeat this until you have three ladles of stock left.
3. Now add your meat and seasoning and keep stirring. Add another ladle of stock and your peas and keep on stirring. Once most of the liquid has been absorbed add the final ladles and stir, until most of the liquid has been absorbed. Your risotto should not be dry, but of a wet consistency.
4. Turn the heat down low and add the cheese. Once mixed in, take your risotto off the heat and add the cream and stir.
5. Check the seasoning and add if necessary, serve and eat immediately.
Enjoy and Happy New Year!