Let’s start with the basics. Jamie Oliver’s Turkey Risotto is one of those recipes that feels like a warm hug in a bowl. It’s rich, creamy and packed with flavour. And yes-it’s a genius way to use up leftover turkey.
Risotto can sometimes seem a little fancy or intimidating but Jamie simplifies it. No stress, no complicated steps. Just good food, made with intention. The dish takes classic Italian risotto and gives it a British twist with roasted turkey (usually leftovers from a roast or Christmas dinner), fresh herbs and a good bit of Parmesan.
What makes it so special? The layers of flavour. The turkey adds depth, the wine brings brightness and the slow-cooked rice creates that creamy, silky texture risotto is famous for. It’s comfort food-but with a bit of flair.
Jamie Oliver Turkey Risotto Recipe
Ingredients Needed
Jamie’s approach is all about keeping it simple but packed with flavour. Here’s what you’ll need:
Core Ingredients
- Leftover turkey, shredded (white, dark or both-your call)
- Arborio rice (this is key. don’t swap it for regular rice)
- Chicken or turkey stock, hot (you’ll need quite a bit, so keep it warm on the stove)
- Dry white wine (just a splash. don’t skip it)
- Onion, finely chopped
- Celery, finely chopped
- Fresh thyme or sage (either works)
- Parmesan cheese, grated
- Butter
- Olive oil
- Salt & pepper
Optional Add-Ins
- Leftover roasted veggies (parsnips, carrots, even Brussels sprouts)
- Lemon zest or juice (adds a bit of brightness at the end)
- Cream or mascarpone (if you want to push the richness up a notch)
Equipment Needed
You really don’t need much here. Keep it minimal and focused:
- Large non-stick pan or a wide saucepan (for the risotto)
- Wooden spoon (stirring is your main job here)
- Ladle (for adding stock gradually)
- Small saucepan (to keep your stock warm)
- Grater (for Parmesan and maybe a bit of lemon zest)
- Sharp knife & chopping board
How To Make Jamie Oliver’s Turkey Risotto
Here’s where the magic happens. Take it slow and enjoy the process. it’s kind of therapeutic.
1. Prep Everything First
Chop your onions and celery finely. Grate your cheese. Warm up your stock in a separate pot. Shred the turkey. Have your wine ready. Mise en place, baby.
2. Start Your Base
Heat olive oil and a small knob of butter in your large pan. Toss in the onion and celery with a pinch of salt. Cook it low and slow until it’s soft and sweet, not browned. Add your herbs here too-fresh thyme or sage, chopped finely.
3. Add The Rice
Throw in your Arborio rice. Stir it around so it soaks up all that lovely flavour. Let it toast for a minute or two, until the edges of the rice go slightly translucent.
4. Deglaze With Wine
Pour in your white wine. just a small glass. Stir and let it bubble away. The smell? Incredible.
5. Build The Risotto
Now, ladle in your warm stock. Just one ladle at a time. Stir it gently but regularly, letting the rice absorb the liquid before adding more. Keep going like this-ladle, stir, wait-for about 18-20 minutes.
6. Add The Turkey
Halfway through the process, stir in the shredded turkey. This gives it time to warm up and soak in all that rich, savoury stock.
7. Finish It Off
Once the rice is tender but still has a little bite, take it off the heat. Stir in a generous handful of Parmesan, a knob of butter and maybe a splash of cream if you’re feeling indulgent. Cover it with a lid and let it sit for 2-3 minutes. This step makes it extra creamy and rich.
Taste it. Adjust seasoning. Maybe grate in some lemon zest or squeeze in a bit of juice if it needs brightening up.
What I Learnt
Honestly? Making risotto is more about patience and attention than skill. Stirring slowly, adding stock bit by bit. it’s like a ritual. Very calming.
I also learned that turkey doesn’t have to be dry or boring. When it’s folded into a creamy, flavourful risotto, it transforms. It becomes tender, juicy and part of something bigger.
The other big lesson? Don’t skip the final resting stage. That minute or two at the end-covered, off the heat-pulls everything together. Skipping that would be like serving a cake without letting it cool. It matters.
Recipe Tweaks For Jamie Oliver’s Turkey Risotto
Jamie’s turkey risotto is a cozy classic. But that doesn’t mean you have to stick strictly to the script. The beauty of risotto is that it’s forgiving. and ripe for personal twists.
1. Swap the Stock:
Jamie usually recommends chicken or turkey stock. But if you’ve got veggie stock on hand, go ahead and use it. Want to deepen the flavor? Add a splash of white wine or dry sherry right after toasting the rice. It adds complexity without much effort.
2. Cheese Check:
Parmesan is the usual go-to. But try mixing in a bit of aged cheddar for sharpness or Pecorino for a saltier edge. Even a spoonful of mascarpone stirred in at the end adds a silky finish.
3. Boost the Umami:
Turkey is subtle, so amplify things with extras. A few chopped sun-dried tomatoes, a spoonful of miso paste or sautéed mushrooms (shiitake or porcini are great) bring depth.
4. Herbs & Aromatics:
Jamie loves fresh herbs-parsley, thyme, sage. But you can branch out. A bit of rosemary or a hit of lemon zest at the end wakes up the whole dish. Want a touch of heat? A pinch of chili flakes or a drizzle of chili oil does wonders.
5. Veg It Up:
If your fridge is full of post-holiday veggies, toss them in. Roasted Brussels sprouts, carrots or even shredded kale can bulk it up. Stir them in during the final 5 minutes so they stay vibrant.
6. Make it Creamier (or Lighter):
Add a spoonful of crème fraîche for creaminess without heaviness. Want it lighter? Skip the cheese and finish with lemon juice and olive oil for a brighter, more Mediterranean twist.
Storage Tips For Leftovers
Risotto leftovers can be tricky. they tend to firm up once cooled. But with a little care, you can bring it back to life.
Cool It Fast:
Spread the risotto out in a thin layer on a baking sheet to help it cool quickly. Once it’s at room temp, transfer it to an airtight container.
Fridge Life:
Store in the fridge for up to 3 days. Any longer and you’re flirting with food safety risks. especially since cooked rice can be a bit fussy.
Freezing? Sort Of.
Risotto can be frozen but the texture changes. It’ll be thicker and a bit grainier when reheated. If you freeze it, reheat slowly with added broth or water, stirring as you go to revive the creaminess.
Best Way to Reheat:
Stovetop is your friend. Put the risotto in a saucepan with a splash of stock or water, heat gently and stir. Microwave works too but stir it halfway through and don’t let it dry out.
Pro Tip – Arancini Time:
Turn leftovers into arancini-crispy risotto balls. Mix in a bit of cheese, roll into balls, coat with breadcrumbs and fry or bake. It’s like giving your risotto a second life.
What To Eat With Jamie Oliver’s Turkey Risotto?
The risotto is rich and comforting, so you want sides that balance or contrast it.
1. A Bright Salad:
Go for crisp greens with a punchy vinaigrette. think arugula, lemon, olive oil and maybe a few shavings of fennel or radish. The bitterness and acidity cut through the richness perfectly.
2. Something Crunchy:
Try roasted Brussels sprouts or green beans with toasted almonds. That crunchy bite alongside creamy risotto is a textural win.
3. Bread (but not just any bread):
Crusty sourdough or garlic-rubbed crostini works great. Avoid soft dinner rolls. they just disappear in your mouth with the risotto. You want something to mop up the creamy goodness.
4. A Glass of Something Nice:
White wine like a Chardonnay or Pinot Grigio is a natural pairing. If you’re feeling indulgent, a glass of sparkling wine adds a festive vibe. Not drinking? Try a lemony sparkling water or iced herbal tea.
5. Keep Dessert Light:
Since risotto is hearty, dessert should feel like a palate cleanser. Think citrus sorbet, poached pears or a little bowl of fresh berries and cream.
FAQs
Can I Use Leftover Turkey For Jamie Oliver’s Turkey Risotto?
Yes! Leftover turkey works perfectly in this recipe. Just shred it and add it when the risotto is almost done cooking.
What Kind Of Rice Should I Use For Jamie Oliver’s Turkey Risotto?
Use Arborio rice, which gives risotto its creamy texture as it releases starch while cooking.
Can I Make Jamie Oliver’s Turkey Risotto In Advance?
Risotto is best served fresh, but you can prep ingredients ahead. Just reheat gently, adding a bit of stock to loosen it up.
