The delicate structure and taste combinations of this wonderful dish of rice and turkey meat will dip you in the Italian atmosphere of warmth and coziness!


Rice – 1 cup (250 ml)

Turkey meat – 100 g

Broth – 2-3 cups

Onions – 1 pc.

Olive oil – 1-2 tablespoons.

Cheese – to taste

Butter – 1 tbsp.

Salt – to taste

Dried garlic – to taste

  • 194 kcal
  • 45 min.
  • 1 hour

Cooking process

Risotto is the same famous dish of Italian cuisine as pasta or pizza. Traditionally, it is prepared from rice with special starch varieties – in our stores, there is “Arborio”. The essence of cooking risotto is precisely in the process itself and the resulting consistency, and not in the ingredients that make up the dish, such as, for example, wine or cheese. That is, each landlady has the right to decide what to prepare a risotto with, whether to add wine, butter and cheese, prepare a dish based on broth or water, etc.

Today I’m preparing a risotto with a turkey. It is quite suitable for this dish, I think round rice, so if you do not happen to have a “rice for risotto” accidentally in your kitchen, use round-grain. Besides rice, I take boiled turkey meat and broth, respectively, from the same turkey. From vegetables in the course will go only onions, from spices – salt and dried garlic. For extinguishing I use olive oil, in order to make the dish more refined and, so to speak, Italian. And, of course, butter and cheese (I use a semi-hard) – for a viscous, homogeneous creamy consistency of the prepared dish.

The ingredients are ready! Let’s start cooking!

Ingredients for risotto with turkey

In advance, I boil parts of the turkey thigh in salt water with the addition of dry herbs: thyme, marjoram and basil. So rice will be stewed immediately in a fragrant and saturated with bright flavors of liquid.

Boil meat

Cooked turkey cool, remove the skin and separate the meat from the bone.

Cool meat

And then cut into smaller pieces.

Cut the meat

Prepare the rest of the ingredients. Bow cut as small as possible so that the risotto is more uniform.

Cut the onion

We rub the cheese on a small grater. I took a small bar about 50 grams.

Grate cheese

Frying pan heated. Pour olive oil and immediately put onions.

Put the onion in the pan

We languish on a small fire literally to the softness.

Fry the onion

Pour out the onion rice. Attention: not washed, but immediately from the packaging! This is done in order not to wash all the starch from rice and not to break the necessary consistency of the future risotto. We also add garlic. Stir and hold a couple of minutes on fire.

Pour rice

We pour a couple of log ladles and start, at last, to cook rice, constantly stirring the contents of the pan. This is done so that the rice peel rubs against each other, turning the starchy shells into gruel.

To pour broth

As soon as rice absorbs half of the liquid, add another portion of the broth. Repeat this process until the rice is ready.

Evaporate water

With every minute of rice will be more and more boiled, and your dish – to approach the necessary condition.

Add water to the rice

Approximately in the middle of the preparation of the dish, that is, when the rice has reached half cooked, we add turkey meat to the frying pan.

Put the meat

Stir and continue to cook. We pour in the broth again, interfere and monitor the changes.

Finished rice with meat

When the rice is ready (here we focus on your taste and tooth, and also on the homogeneous structure of the dish), turn off the heat and add the butter to the risotto, let’s mix it in rice.

Put the butter

Then add the cheese and stir again, making the movement of the figure eight.

Put the grated cheese

Here is a homogeneous, viscous and, of course, insanely tasty risotto with turkey turned out!

Ready-made risotto with turkey

We serve to the table and enjoy life with a delicious Italian dish cooked at home 🙂

Delicious risotto with turkey

Risotto with turkey is ready! Bon Appetit!

Recipe for risotto with turkey

Photo of risotto with turkey

Risotto with turkey