Turkey and mushroom risotto

Use leftover turkey to make this warming risotto

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55 minutes
Serves 4
2 of 5 a day

Nutrition: Per serving

Kcal517
Fat10.9g
Salt0.4g
Sugar6.2g

Recipe by: Sarah Drabble | Nutritionist

This recipe is higher in fibre than the average risotto. It is soft-textured and a good source of calories and protein, so it’s a great option for people dealing with weight loss, constipation or a sore mouth, which are common cancer side-effects.

This recipe is taken from Eat well during cancer, our booklet helping people to cope with the side-effects of cancer. See all our recipes for people living with cancer.

Recipe for people living with cancer

Ingredients

300g brown rice
1 tablespoon vegetable oil
1 onion, diced
1 green pepper, sliced
1 clove garlic, finely diced
200g mushrooms, sliced
400ml reduced-salt vegetable stock (using 1 stock cube)
300g cooked turkey, shredded
160g peas or petit pois, frozen
40g grated parmesan cheese
Freshly ground black pepper
Small handful fresh parsley, chopped

Method

Place a large pan of water over a medium heat and bring the water to the boil. Add the rice and allow the water to come back to boil. Reduce the heat until the water is simmering, cover and allow to cook for 15 minutes, stirring occasionally to ensure the rice doesn’t stick. Remove from the heat, drain the rice and set aside until needed.
Heat the oil in a large frying pan over a medium-high heat. Add the onion and pepper, and cook for 2–3 minutes, until softened. Then add the part-cooked rice, garlic and mushrooms; and cook for a further minute.
Pour in half of the stock and stir well.
Cook over a medium heat for 20–30 minutes, stirring often and adding the stock a little at a time until the rice has absorbed all the liquid. Cook until the rice is tender, adding hot water if necessary.
Add the turkey, peas and parmesan, then cook for about 3 minutes until warmed through. Season with black pepper and garnish with parsley before serving.