zoom Turkey and Pesto Risotto

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Turkey and Pesto Risotto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Turkey and Pesto Risotto

    Waitrose British Turkey Breast Fillet Strips are produced from the most tender part of the turkey breast. They are low in fat and quick to cook, making them ideal for this mid-week supper dish. Alternatively, this is a great recipe for using up leftover Christmas turkey.

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 25g butter
    • 1 medium onion, chopped
    • 1 garlic clove, crushed
    • 225g Waitrose Arborio Risotto Rice
    • 125ml dry white wine
    • 725ml hot chicken stock
    • 500g pack Waitrose Fresh British Turkey Breast Fillet Strips
    • 1 tbsp olive oil
    • Salt and freshly ground black pepper
    • 190g jar Waitrose Fresh Stir-in Basil Pesto Sauce
    • Grated Parmesan and fresh basil, to serve


    1. Heat the butter in a large, heavy-based pan and add the onion and garlic. Cook for 2-3 minutes until soft. Add the rice and stir so that all the grains are coated in the butter. Pour in the wine and cook until almost all the liquid has been absorbed.
    2. Add a ladleful of the hot stock to the pan and simmer gently, until all the liquid has been absorbed. Continue adding the stock in this way until it has all been used.
    3. Meanwhile, fry the turkey strips in the oil for 4-5 minutes, or until the juices run clear and there is no pink meat. Set aside and keep warm. When all the liquid has been added to the risotto, the rice should be plump and tender.
    4. Season to taste, stir in the turkey strips and pesto sauce and cook until piping hot. Garnish with basil leaves and serve with extra Parmesan.

    Your recipe note

    Edit your recipe note

    Cook's tips

    If you have any leftover risotto, leave it to cool, then shape into cakes and fry until golden. Serve with a green salad for a quick and easy lunch.


    Average user rating

    4 stars