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Christmas turkey curry risotto

Christmas turkey curry risotto


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As the festive season approaches, why not break away from tradition with this mouth-watering Christmas turkey curry risotto? This unique fusion marries classic Christmas turkey with aromatic korma spices, creating a masterpiece that's sure to be a favourite. 

Ingredients

329g Gallo Arborio risotto rice

250g cooked turkey meat.

1 litre Essential Cuisine chicken stock

Small glass white wine

2 tbsp chicken korma paste

2 tsp olive oil

1 tbsp butter

1 tsp turmeric

1 onion diced

1 clove of garlic minced

2 tbsp crème fraîche

150g Afropol Fine Foods dried apricots, chopped

100g Afropol Fine Foods flaked almonds, toasted

Salt and pepper to taste

Method

On a medium heat add the korma paste, oil and turmeric and chopped onions and sauté till soft but not golden. Add the rice to the pan and cook for a further 2 minutes till coated in the spices. Pour in the glass of white wine.

Ladle in your hot stock and gently fold the rice in the pan ensuring it doesn’t stick to the bottom.

As the rice absorbs the liquid, continue adding stock until rice is just tender and cooked.

Add the butter and cooked turkey meat, and stir until heated through.

Add the chopped apricots and season to taste. Adjust the consistency with a little more stock if needed.

Place risotto in a bowl and top with crème fraîche and toasted Almonds.

Recipe courtesy of Gallo.

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