Jamie Oliver Turkey Risotto

I wasn’t planning on making anything. But the fridge was a quiet chaos—turkey scraps, sad celery, a half cup of gravy in a chipped jug. It was cold. I was cranky. Jamie Oliver Turkey Risotto happened because I needed something warm and starchy to hold in my hands. Creamy rice, savory turkey, crispy skin that cracks when you bite. Like pulling your childhood blanket over your face when the rain hits the roof.

Ingredients Needed

Here’s what I grabbed. Some from the fridge. Some from memory:

• turkey skin (the crispy kind, preferably stolen)
• a small forest of thyme, around 8 sprigs
• one onion that hasn’t sprouted
• leek, looking a bit weary but still usable
• 2 celery sticks
• olive oil, enough to make it shine
• about 1.4 litres stock, warm (I used veggie. No judgment.)
• 300g Arborio rice—just go with it
• half a glass of Prosecco. I drank the rest. Obviously.
• leftover turkey, shredded up, roughly 2 cups
• 100ml gravy (if it’s lumpy, strain it. If it’s not, still strain it.)
• a generous handful of Parmesan, plus some to scatter
• butter—a piece that feels right. Maybe 25g.
• a spoonful of mascarpone, or whatever’s creamy in your fridge
• a trickle of good olive oil, if you’re feeling emotional

How To Make Jamie Oliver Turkey Risotto

1. Put the turkey skin in a cold pan. Let it slowly crisp and release its fat. Toss in thyme just before it’s done. Remove and set aside.
2. Chop the onion, leek, and celery small. Cook them gently in the same pan using that turkey fat. Add more oil if needed.
3. In another pot, warm the stock and keep it on a low simmer.
4. Add the Arborio rice to the veg. Stir until it starts to feel toasty. Then pour in the Prosecco and stir until it disappears.
5. Begin adding the hot stock, one ladle at a time, stirring constantly. Don’t rush. This takes about 17 minutes.
6. About halfway through, stir in the shredded turkey.
7. Warm the gravy in a separate pan and strain it.
8. Once the rice is creamy and tender, stir in a final splash of stock, then add Parmesan, butter, and mascarpone. Season.
9. Serve in bowls with a little well in the middle for gravy. Top with the crispy skin, thyme, more Parmesan, and a drizzle of olive oil.

Why I Love This Recipe

This recipe isn’t just about leftovers. It’s about not letting something good go unnoticed. The kind of thing you make when the world feels a little sharp around the edges. The risotto wraps it up. Makes it edible.My husband said it tasted like Christmas and Sunday dinner had a baby. I told him to get his own bowl and stop stealing the skin.

Recipe Tips

• Don’t walk away. Stirring is the magic.
• No Prosecco, Use whatever dry-ish wine you’ve got. Even lemon water in a pinch.
• Mascarpone not around, Cream cheese, yogurt, or nothing. It still works.
• That thyme is more important than it looks.
• Taste as you go. Always.

How To Store This Jamie Oliver Turkey Risotto

• Room Temp: Just long enough to serve. Then fridge it. Max two hours.
• Fridge: Three days, if you hide it well. Splash in some stock to wake it back up.
• Freezer: Nah. It loses its soul. Gets weird. Don’t.
• Reheating: Pan is best. Medium heat, stir, little stock. Like resuscitating. Microwave works, but stir halfway. Gently. Oven? Yeah, covered, low temp, slow.

Let’s Answer a Few Questions! (FAQs)

Can I use jasmine rice or something?
You can. Should you? Probably not. It won’t go creamy. It’ll just sit there.

Don’t drink? No wine?
A squeeze of lemon in your stock does the trick. Or skip it. The risotto won’t judge you.

I hate mascarpone. Do I really need it?
Nope. It’s just a hug. You can hug yourself other ways.

What if my turkey’s all gone?
Use chicken. Or roasted squash. Or mushrooms. Just make the gravy count.

Can I make it ahead?
You can’t reheat a feeling. Risotto’s best when it’s fresh and needy.

Nutrition Facts (per serving)

• Calories: 815
• Carbs: 94.6g
• Protein: 50.1g
• Fat: 23.5g
• Sugar: 8.5g
• Fibre: 3.1g
• Sodium: 0.8g

Try More Recipes:

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