any good turkey risotto recipies please?

Answer 1

Servings: 3-4
Level of difficulty: Intermediate
Preparation Time: 35 minutes
Cooking Time: 30 minutes
Ingredients
2 tbsp Olive oil
3 Shallots, diced
2 garlic cloves
1 x 200g turkey breast, diced
180g Carnaroli rice
125ml White wine
700ml hot chicken stock
40g Butter
4 Spring onions, chopped
2 Tomatoes, skins and seeds removed
140g grated Parmesan cheese
For the salad
1 bunch rocket leaves
1/2 lemon, juice only
1 tbsp Olive oil

Method
1. Heat the olive oil in a non-stick saucepan and soften the shallots and garlic for about 3 minutes.

2. Add the diced turkey to the pan and fry briskly for about 1 minute.

3. Scatter over the rice and stir well, over a gentle heat for 2-3 minutes.

4. Add the white wine and cook for a further minute.

5. Gradually pour in the hot stock, a little at a time, until the rice is creamy and moist. Cook, stirring continuously, for 12-15 minutes, adding a little more stock if it looks too dry. The rice should still have a hint of a bite.

6. Stir in the cold butter and add the chopped spring onions along with the tomatoes. Sprinkle over about 40g of the Parmesan cheese and remove the pan from the heat.

7. For the garnish; preheat the oven to 180C/gas 4. Take the remaining Parmesan cheese and shape into 3 circles by packing the cheese inside a 4cm round cutter – it should resemble thin flat discs.

8. Place the discs on a baking tray and bake for 4-5 minutes, or until the cheese has melted and golden.

9. Remove the discs from the oven. Using a spatula, pick up the hot cheese and lay it over a rolling pin so that it sets in a curved shape. Leave to cool for about 3 minutes.

10. For the rocket salad; tip the rocket leaves into a mixing bowl and squeeze over the lemon juice. Add 1 tablespoon of olive oil and toss lightly to combine everything together.

11. Place the turkey risotto in the centre of a serving bowl, and cover with a small heap of salad. Garnish with the set Parmesan crisps and serve.

Answer 2

How about this one, replacing the chicken with turkey?? (That's what supper's gonna be here!)


* Exported from MasterCook *

Quick Chicken Risotto

Serving Size : 4 Preparation Time :0:10
Categories : Chicken and Turkey Stir-Fry and Skillet Suppers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound skinless boneless chicken breast halves -- cut into 1/2-inch pieces
1 (14 1/2-ounce) can ready-to-serve chicken broth
1 cup uncooked regular medium or long grain rice
1/2 pound asparagus -- cut into 1 1/2-inch pieces
1/4 pound fully cooked ham -- diced
1 teaspoon chopped fresh basil leaves
OR
1/4 teaspoon dried basil leaves
1/4 cup shredded Parmesan cheese

Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.

Stir in broth; heat to boiling. Stir in rice; reduce heat to low. Cover and simmer 10 minutes without stirring.

Stir in asparagus, ham and basil. Cover and simmer without stirring 8 to 10 minutes or until chicken is no longer pink in center and rice is tender; remove from heat. Stir in cheese.

Per Serving (excluding unknown items): 323 Calories; 6g Fat (17.9% calories from fat); 25g Protein; 40g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 918mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Answer 3

hope you like it ^__^
6 cups chicken broth
2 tablespoons olive oil
11/2 lbs. cubed cooked turkey meat
Salt and pepper
2 cups dry vermouth
1 pound fresh spinach
1 teaspoon butter, plus 1 tablespoon
1 small yellow onion, diced
2 ribs celery, finely diced
5 cloves minced garlic, plus 2 teaspoons
1 package arborio rice (32 ounces)
1/2 teaspoon saffron threads
1/3 cup grated Parmesan
1/3 cup heavy cream
Chives, for garnish

Warm the chicken broth over low heat.
In a saute pan, add 1 tablespoon olive oil. Season turkey with salt and pepper, and saute in oil over medium heat. When turkey is brown, add a splash of the vermouth. Allow it to evaporate and continue to cook for 5 more minutes. Check for doneness – do not over cook. Remove the turkey from the pan and set aside.

Wipe the saute pan clean with a paper towel and add a small amount of olive oil, just to lightly coat the pan. Add the spinach and saute. Season with salt and pepper and cook until the spinach is barely wilted. Remove spinach from pan and set aside.

In a Dutch oven, over medium heat, add 1 tablespoon olive oil and 1 teaspoon butter and saute onions and celery. After 2 minutes, add the 5 cloves of minced garlic. Continue to saute until onions are translucent. Add rice and cook, stirring constantly until you hear the rice crackling, about 1 to 2 minutes. Add the saffron and remainder of the vermouth and continue to stir until the vermouth is completely absorbed. Add a ladle of chicken stock and continue to stir until absorbed completely. Continue to add remaining stock, a ladle at a time, stirring until completely absorbed before adding another.

Cooking time will be approximately 22 minutes for al dente. After the first 20 minutes of cooking add the cooked chicken and spinach and 2 teaspoons of garlic to the rice. After 22 minutes, stir in the remaining tablespoon of butter, Parmesan and cream. Check seasoning, adding salt and pepper if needed. Remove from heat, transfer to a serving dish and garnish with chives.

Answer 4

not sure of any recpes but it is always important with turkey to keep the ingredients moist as turkey is such a
dry meat

Answer 5

http://www.cooksrecipes.com/poultry/roast_turkey_risotto_with_mushrooms_recipe.html