Prep 10 mins
Cook 25 mins
This is a great way of eating turkey if you want a change from the traditional roast. Or, to use left-over turkey, reheat in the stock as in Step 1 for 5-6 minutes or until piping hot, then continue as below.
- 4 cups chicken broth
- 14 ounces turkey breast, cut into strips
- 1 ounce butter
- 1 onion, chopped
- 7 1⁄2 ounces arborio rice
- 1⁄2 cup dry white wine
- 5 ounces pesto sauce
- 1 tablespoon fresh basil
- 2 tablespoons pine nuts, toasted
- Bring the broth to the boil in a large saucepan. Add the turkey strips and simmer for 8-10 minutes, or until the meat is thoroughly cooked, there is no pink meat and the juices run clear.
- Set the turkey strips aside and keep warm. Leave the broth to simmer.
- Meanwhile, melt the butter in a large, heavy-based pan over a medium heat and add the onion. Cook for 2-3 minutes until soft.
- Add the rice and stir until coated in the butter. Pour in the wine and cook until almost all the liquid has been absorbed.
- Add a ladleful of hot broth to the pan, stir and simmer gently until all the liquid has been absorbed. Continue adding the broth until it has all been used, or until the rice is plump and tender.
- Stir in the reserved turkey and the pesto. Heat through until piping hot. Season with pepper, scatter with freshly torn basil leaves and the pine nuts. Serve.