How to make it

  • Melt the butter and sweat the onion gently without colouring. When it's soft, add the garlic and cook a further 1-2 minutes.
  • Add the rice, stirring to coat it in the buttery juices. Add the wine and reduce until the liquid is almost gone.
  • Add the stock and turkey pieces. Bring to a boil and simmer gently for 20 minutes.
  • Blend in small quantities in a liquidizer goblet. Season to taste.
  • Stir in the fresh cream and reheat gently to serving temperature.

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