Turkey, asparagus and baby vegetable risotto
So, having some of Sunday night’s leftover cooked turkey breast and lovely fresh asparagus to hand, I thought a risotto would be nice. Be careful with the seasoning – I found it didn’t need any salt.
5 stalks young asparagus, thick end trimmed off and set aside
1 tbsp frozen baby broad beans
1 tbsp frozen petit pois
3 spring onions, finely sliced
1 tsp olive oil
Half a garlic clove
50g carnaroli risotto rice
Splash of white wine
1 pint boiling chicken stock – I used fresh from a tub
Two thick slices cooked turkey breast, diced
Half a lemon
1 tsp fresh chopped mint, finely chopped
Parmesan cheese for grating over
Slice the thick ends of asparagus into 0.5 cm rounds. Bring a small pan of water to the boil with a little salt and blanch the sliced asparagus and broad beans for 3 minutes. Then add the peas and asparagus tip and cook for 1 minute more. Drain and refresh under cold tap. Leave to drain. I decided to peel the broad beans as their vibrant green colour inside are more visually appealing, but must admit I didn’t bother doing every single one. It’s up to you.
Gently fry the spring onions in the oil in a wok and add the garlic clove to help flavour the oil with a mere hint of garlic. Once the onions are soft, pick out and discard the garlic and add the risotto rice. Stir to coat in the oil and then add a splash of wine. Bubble away until it is all absorbed.
Then add a little of the stock at a time, stirring continually until it is all absorbed and the rice is almost tender. I think it depends on what brand you use, but mine took about 20-25 mins and it still had a bit of bite. Use some hot water from the kettle if you run out of stock.
Add the turkey and a squeeze of lemon and stir in the mint. Stir to heat through, and add the vegetables. You may need a little bit of water to stock it being too dry at this stage. Taste for seasoning, a bit of pepper is probably all it will need, and then pile into a bowl and scatter over as much parmesan as you like.