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Leftover Turkey, Pea, Mint & Feta Risotto

Feeds 4

Risotto Test (1 of 1)_edited.jpg


Risotto Layout 1 (1 of 1).jpg
  • 200ml olive oil

  • 2 onions, finely chopped

  • 2 garlic cloves, chopped

  • 1 cup arborio rice

  • 1 cup white wine (or cooking wine)

  • 4-5 cups chicken stock

  • 1 cup frozen peas, defrosted

  • 1 handful mint, chopped

  • 200g feta, crumbled

  • 600g cooked turkey breast, shredded

  • 2tbsp butter


Heat a large nonstick saucepan over a medium to high heat. Place the olive oil and onions in the pan and saute until soft.

Add the garlic and cook for 1-2 minutes or until fragrant. Add the arborio rice and toast until the edges become translucent.


Add the white wine and cook until the alcohol has evaporated.

Slowly add the chicken stock, 1 cup at a time. Continue stirring constantly.

Once the rice is cooked and al dente (approx. 20-30 minutes), add the peas, turkey and butter, and mix well.

To serve, season with salt and pepper, and garnish with fresh mint and crumbled feta.







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