FCD: Creamy Lemon & Turkey Risotto

A light, creamy risotto with leftover turkey, sweet peas, Parmesan and fresh lemon. Comfort food with a bright, summery twist.

Serves 2

Ingredients

From the freezer

• 160g cooked turkey, diced or shredded

• 100–125g frozen peas

• 1–2 roasted garlic cloves

• 1/2 - 1 tbsp concentrated homemade stock (depending on how salty it is)

• ½ handful of onion

• 50ml white wine

• Approx 2 tbsp soft cheese

• Approx 30g Parmesan, finely grated

• Zest & juice of ½ lemon

• Chopped basil or chives, optional

• Pine nuts

From the fridge

• Small knob of butter, optional

From the pantry

• 160g risotto rice

• 1 tbsp olive oil

• 500ml hot water

• Freshly ground black pepper

Method

1. Make the stock

   Stir the concentrated stock into the hot water. Since yours is very salty, start with 1–2 teaspoons rather than the full tablespoon, taste, and add more only if needed. The stock should taste pleasantly savoury but slightly weaker than soup.

   
   

2. Toast the pine nuts

In a dry pan, lightly toast the pine nuts, then set aside.

3. Soften the onion

   Heat the olive oil and optional butter in a saucepan over medium-low heat. Cook the onion for 6–8 minutes until soft. Stir in the roasted garlic.

   
   

4. Toast the rice

   Add the risotto rice and stir for 1–2 minutes. Pour in the wine and let it bubble until almost completely absorbed.

   
   

5. Add the stock gradually

   Add one ladle of hot stock at a time, stirring regularly. Wait until each addition is mostly absorbed before adding the next. Continue for around 18–20 minutes.

   
   

6. Add the peas and turkey

   Add the peas after about 12–13 minutes. Add the frozen cooked turkey after about 14–15 minutes, along with a small splash of stock. Continue cooking until the rice is tender and the turkey is piping hot throughout.

   
   

7. Finish the risotto

   Remove the pan from the heat. Stir in the soft cheese, Parmesan, lemon zest and a little lemon juice. Add black pepper and more lemon juice to taste.

   
   

8. Rest and serve

   Cover for 2 minutes, then loosen with a splash of hot water or stock if needed. The risotto should gently spread on the plate rather than sit in a stiff mound.

Top Tip:

Homemade stocks vary hugely in strength. Start by mixing ½–1 tbsp concentrated stock with 500ml hot water, then taste it before adding it to the risotto. It should taste pleasantly savoury, but slightly weaker than you'd want for a soup, as the flavour will concentrate as the risotto cooks. If in doubt, make it a little lighter—you can always add a splash more stock later, but you can't take it away!