Pumpkin and Turkey Risotto

After the excesses of the Christmas meal, this is a deliciously simply one-dish meal: a risotto made in the classic way using leftover turkey and turkey stock


50ml Olive oil

1 clove of garlic crushed

100gr pumpkin, cut into small dice

1 pinch of saffron

250gr Carnaroli risotto rice

100ml White wine

200ml Turkey stock

150gr Brown turkey meat

150gr White turkey meat


To Finish

100gr Pumpkin puree

20gr mascarpone cheese

20gr grated parmesan cheese

30ml extra virgin olive oil

1 tspn chopped parsley


For Garnish

Toasted pumpkin seed

Pumpkin oil

Grated parmesan chees


Pumpkin puree

50gr unsalted butter

5gr cumin seed lightly toasted

500gr pumpkin cut into a rough dice

100gr shallots sliced

100ml chicken stock

11/2 teaspoon of pumpkin oil

The risotto

Dice the leftover turkey meat into small cubes.

Dice a small pumpkin or butternut squash.

Chop a small onion. Sauté the onion in a little butter and extra-virgin olive oil, then add the rice (arborio is fine; carnaroli is even better).

Toast the rice until it is hot, then add a glass of dry white wine and, if you have some, a good pinch of saffron.

Add the diced pumpkin or squash, then begin to add the stock a ladle at a time as the rice absorbs the stock, stirring vigorously from time to time to help break down the starch.

Cooking time will depend on the variety of rice, probably between 14-18 minutes.

Add the diced turkey 5 minutes before the rice is done to ensure it doesn’t dry out – making sure to keep it ‘al dente’.

Remove from the heat when the rice is cooked – not chalky but still firm – then vigorously beat in grated parmesan and a good spoonful of mascarpone.

Serve at once with a fresh grating of parmesan on top.

To make the puree

Melt the butter in a pan and add cumin seeds, cook for a minute, then adds the shallots and pumpkin with a pinch of salt and cook for 10 minutes. Add the chicken stock, bring to the boil and reduce to a simmer, then place a lid on top, and cook for 20 minutes until soft.


Transfer to a blender and blend to a smooth puree. Pass through a fine sieve and finish with pumpkin oil and season with salt and pepper.