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Turkey risotto
Fruit and vegetables
1
onion
, finely chopped
2
celery
sticks, finely chopped
few
thyme
sprigs
1 squeeze
lemon juice
1
garlic
clove, finely chopped
1 tsp chopped fresh
tarragon
Tins, packets and jars
200g/7oz
arborio rice
1 litre/1¾ pint hot turkey or
chicken stock
Cooking ingredients
2 tbsp
olive oil
1
bay leaf
1 tbsp
olive oil
1 tsp
fennel seeds
, toasted and lightly crushed
Dairy, eggs and chilled
1 or 2
Parmesan
rinds
1 tbsp
mascarpone
30g/1oz
Parmesan
, grated
15g/½oz
butter
Meat, fish and poultry
2 smoked
pancetta
slices, thinly sliced
Other
125ml/4fl oz dry
white wine
1
leftover turkey
leg, meat picked and diced
turkey skin (optional, if left over from roast turkey)
Back to recipe
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