This is a risotto with an English twist, ideal for using up leftover turkey (or roast chicken or pork). Serves 6.
You will need:
300 – 500g cooked turkey meat (ours was a free range, local turkey – still festive, but more eco-friendly)
1 litre pure apple juice
1 tablespoon tomato puree
1 litre chicken stock
500g Arborio rice (if this is too expensive, use long grain rice)
1 small onion, chopped
1 leftover cooked sausage/chipolata/small chunk of haslet (optional), chopped into small chunks
1 tablespoon vegetable oil
200g frozen peas
1. Heat the oil in a large-bottomed pan and add the onion and rice. Heat through until the onion is soft and the rice is glistening, stirring gently.
2. Add a ladle-full of apple juice and heat through gently. Meanwhile, tear the turkey into bite size pieces.
3. Add the turkey, tomato puree, sausage/haslet (if using) and peas with another ladle-full of apple juice. Stir gently.
4. On a medium-high heat, continue adding a ladle of apple juice every couple of minutes, stirring gently with a wooden spoon so the mixture doesn’t stick to the bottom of the pan.
5. Once you have added all the apple juice in this manner, add the chicken stock using the same technique.
6. Continue stirring until heated through and all the liquid has been absorbed.
7. Bueno! Serve and enjoy.
Try serving with dollops of leftover cranberry sauce.