Jamie Oliver Turkey Risotto

Jamie Oliver Turkey Risotto is made with Arborio risotto rice, fresh thyme, Prosecco, Parmesan cheese, higher-welfare turkey skin, and turkey meat. This comforting Turkey Risotto recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.

This Recipe Is From Jamie Oliver’s Christmas Cookbook.

Try More Jamie Oliver Recipes:

• Jamie Oliver Fish Pie
• Jamie Oliver Salmon And Prawn Pie In A Pan
• Jamie Oliver Vegetable Biryani

🧡 Why You’ll Love This Turkey Risotto Recipe:

• Saves Your Leftovers: This recipe is great for using leftover turkey, so nothing goes to waste.
• Tasty: It has lots of good flavors from fresh thyme, crispy turkey skin, and yummy turkey gravy.
• Comfort Food: It’s creamy and filling, just right for making you feel cozy and happy, especially when it’s cold outside.
• Fancy But Easy: It might sound fancy with Prosecco and mascarpone, but it’s really easy to make, even if you don’t cook a lot.
• Good for Any Day: You can make it look special for a big dinner or keep it simple for a relaxed meal at home. It works for any time you want something nice.

🍗 Jamie Oliver Turkey Risotto Ingredients:

• Leftover cooked higher-welfare turkey skin
• 8 sprigs of fresh thyme
• 1 medium onion
• 1 medium leek
• 2 sticks of celery
• 2 tablespoons olive oil, plus more if needed
• 1.4 liters (6 cups) organic chicken or vegetable stock
• 300 g (1.5 cups) Arborio risotto rice
• 125 ml (1/2 cup) Prosecco
• 300 g (2 cups) leftover cooked white higher-welfare turkey meat
• 100 ml (1/2 cup) leftover higher-welfare turkey gravy
• 50 g (about 2/3 cup) Parmesan cheese, plus extra for garnish
• 25 g (about 2 tablespoons) unsalted butter
• 1 tablespoon mascarpone cheese
• A drizzle of new season’s extra virgin olive oil (optional)

🍲 How To Make Jamie Oliver Turkey Risotto

1. Prepare the crispy skin: Place the leftover turkey skin in a cold casserole pan. Set the pan on medium heat to render the fat and crisp up the skin, turning it halfway through. Once it’s golden, add the thyme leaves, let them crisp for 10 seconds, then remove the crispy skin and thyme to a plate. Keep the flavorful fat in the pan.
2. Cook the vegetables: Peel the onion, wash the leek, and trim the celery. Finely chop all the vegetables. Put the pan with the turkey fat back on medium heat. Add the chopped vegetables and fry them for 10 minutes, or until they are soft but not colored, stirring occasionally. Add a splash more olive oil if needed.
3. Prepare the stock: In a separate pan, pour in the stock and bring it to a simmer over low heat.
4. Cook the rice: Add the risotto rice to the vegetables and stir for 2 minutes. Pour in the Prosecco and let it evaporate. Then, start adding the simmering stock, one ladle at a time, allowing each addition to be absorbed before adding the next. Stir constantly and continue this for 17 minutes, until the rice is cooked but still has some bite.
5. Add the turkey: While the rice cooks, finely chop the leftover turkey meat. Stir it into the risotto halfway through the rice cooking time.
6. Reheat the gravy: Warm up your turkey gravy and strain it into a warmed jug to serve at the table.
7. Finish the risotto: Once the risotto is cooked, stir in a little extra stock to make it creamy. Remove from the heat and mix in most of the grated Parmesan, butter, and mascarpone. Taste and season with salt and pepper as needed. Cover the pan and let it sit for a couple of minutes.
8. Serve: Spoon the risotto onto hot plates. Make a well in the center of each portion and pour in the hot gravy. Sprinkle over the crispy turkey skin and thyme. Finish with a bit more grated Parmesan and a drizzle of extra virgin olive oil if you like.

💭 Recipe Tips:

• Keep the Heat Right: When you cook the turkey skin and veggies, keep the stove on medium. This stops them from burning but lets them cook just right.
• Keep Stirring: Always stir the rice when you’re adding the stock. This stops it from sticking and helps it cook evenly, making the risotto creamy.
• Taste and Season: Try the risotto before you put in the cheese, butter, and mascarpone. Add some salt and pepper if you think it needs it. This makes all the flavors come out.
• Serve It Now: Risotto is best when it’s hot and fresh from the stove. If you wait too long, it gets too thick.

🥙 What To Serve With Turkey Risotto?

Turkey Risotto pairs well with a simple arugula salad, steamed green beans, roasted carrots, or sautéed mushrooms. It also can be served alongside garlic bread, a crisp white wine, lightly dressed spinach, or cherry tomatoes for a delicious meal.

🎚 How To Store Leftovers Turkey Risotto?

• Refrigerate: Keep the leftover Turkey risotto in an airtight container in the refrigerator for up to 3 days.
• In the Freezer: It’s best not to freeze Turkey risotto because it might not taste as creamy when you reheat it.

🥵 How To Reheat Leftovers Turkey Risotto?

• In The Oven: Preheat your oven to 350°F (175°C). Spread the risotto in an oven-safe dish, sprinkle a little water or stock over it to keep it moist, and cover with foil. Heat for about 15-20 minutes.
• In The Microwave: Place the risotto in a microwave-safe dish, add a splash of water or stock, and cover. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
• On the Stove: Reheat the risotto in a saucepan over medium heat. Add a small amount of water or stock to help loosen the rice and stir continuously until it’s heated through.

FAQ’S

Try More Jamie Oliver Recipes:

• Savory Homemade Corned Beef Hash
• Jamie Oliver Steak And Mushroom Pie
• Jamie Oliver Bacon Tomato Pasta

Jamie Oliver Turkey Risotto Nutrition Facts

• Calories: 815
• Fat:23.5g
• Saturates:9.9g
• Sugars:8.5g
• Salt: 0.8g
• Protein: 50.1g
• Carbs: 94.6g
• Fibre: 3.1g