Cook Time: 20
Prep Time: 15
A Few Rosemary Sprigs
A Few Sage Leaves
1 Clove of Garlic, peeled
2 Knobs of Butter
2 Cups of Risotto Rice (300g)
Glass of White Wine (optional)
1 Chicken Stock Cube (with approx 1 litre of hot water)
6 Slices of Leftover Turkey
A Small Bowl of Stuffing (packet is okay)
A Small Chunk of Blue Cheese, crumbled
A Small Handful of Parsley
A Knob of Butter
1. Wash, top and tail, halve and slice the leek, then grate the peeled garlic. Melt 1 knob of butter in a pan and fry the leek, stirring for one minute.
2. Add the garlic to pan and continue to fry and stir for a few minutes. Stir in the rice to coat all the grains in butter. Zest in the lemon and pour in the white wine (optional) to reduce until almost gone.
3. Add the stock a ladle at a time, stirring regularly and maintaining a high heat. Continue for approximately 15 minutes until the rice is plump and almost cooked. Slice the cooked turkey into strips and add to the risotto when the rice is just cooked to heat through.
4. Fry the stuffing in a dry pan until it is crispy on the outside and hot in the middle. Throw the blue cheese, chopped parsley, second knob of butter and seasoning into the risotto. Serve immediately into bowls and garnish with the crispy stuffing.