Welcome to my blog which is all about good living. Please note: text and images are copyright Lucy Bridgers unless otherwise stated.
Monday 31 December 2012
Turkey, pea and ham risotto
It's almost New Year, but you might still be wondering what to do with all the leftover turkey. Each year I make turkey and ham pies to freeze, but last night we used some of our leftovers in a risotto. I finely diced an onion and sweated it until translucent in some duck fat, then added the rice, stirring it for a while. Shredded turkey and ham came next with frozen peas and some fresh fennel (which had been used in a salad earlier in the week), gradually stirring in turkey stock. Once the rice had cooked and the consistency was creamy, I served the risotto with more fresh herbs and a slick of olive oil. It was delicious with our bottle of fresh, fragrant Guardiolo Falanghina from The Wine Society, although it would also be good with a fuller bodied, even oak-aged white – Burgundy would be a especially good. Happy New Year!
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