Curried Turkey Risotto
From lizziefrog 17 years agoIngredients
- 320g risotto rice (we use arborio) shopping list
- 1 litre hot chicken or vegetable stock shopping list
- 4 skinless turkey breasts, chunkily diced shopping list
- 1 medium onion, chopped shopping list
- 4 tablespoons of olive oil shopping list
- 2 tablespoons of curry powder shopping list
- black pepper shopping list
- Grated parmesan cheese to taste shopping list
- Fresh crusty bread to serve shopping list
How to make it
- If you are making your stock with stock cubes, boil the kettle now. Make the stock up with 2-3 cubes.
- Add the olive oil to a heavy bottomed saucepan or large frying pan and saute the onion until soft.
- Add the diced turkey and cook through.
- Add the rice - stir it to coat it with the oil and keep going until it's transparent.
- Add the hot stock, a ladleful at a time - the first one should sizzle and sing at you! Stir it in and turn down the heat to simmer.
- Whilst stirring the first ladleful, add the curry powder and enough black pepper for your taste.
- Each time the stock is almost completely absorbed, add another ladleful and simmer some more until all the stock is gone.
- Keep an eye on your rice and stir frequently - after around 15 minutes it should be soft and creamy looking.
- Stir in the parmesan, again, however much takes your fancy, cover and leave for 2 minutes.
- Serve with fresh crusty bread.
People Who Like This Dish 2
- coubay Maryborough, AU
- lizziefrog Suffolk Sea-Side, GB
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