Catherine Fulvio’s Turkey, Ham and Pesto Risotto (Serves 4-6)
This is a favourite in the Fulvio household. A tip from the top is to stir in some leftover cranberry sauce at the end!
1 tbsp. olive oil, extra virgin
1 tbsp. butter
1 leek, finely sliced
1 large clove garlic
400g risotto rice
150ml white wine
1.2 L chicken stock, heated to simmering
4 chunky slices ham, cubed
150g cooked turkey, shredded
4 tbsp. of classic basil pesto
2 tbsp. parmesan, freshly grated
Fresh basil leaves for garnishing
1. Heat a large heavy saucepan and add 2 tbsp. oil and a knob of butter. When the butter is foaming, add the leek and cook for 5 minutes until beginning to soften.
2. Add the ham, garlic and rice, and cook for a few minutes until the rice is shiny and opaque. Add the wine and boil for 1 minute, stirring constantly. Reduce heat and add the stock a ladleful at a time, stirring constantly until each ladleful is absorbed, adding the turkey with the last ladle.
3. At this stage the rice should be creamy but firm to the bite. Stir in the pesto.
4. Remove from heat and stir in the parmesan cheese and garnish with basil leaves. Season with salt & pepper to taste.