Cranberry, Turkey & Spinach Risotto

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NUTRITIONAL INFORMATION

INGREDIENTS

INGREDIENTS

  • 15 grams dried mushrooms
  • 25 grams butter
  • 1 large red onion, thinly sliced
  • 1 garlic clove, crushed
  • 350 grams risotto rice
  • 150 ml pint white wine
  • 750 ml hot chicken stock
  • 225 grams cooked turkey, cut into chunks
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons olive oil
  • 450 grams mixed mushrooms
  • 75 grams baby spinach leaves
  • 4 tablespoons freshly grated Parmesan cheese
  • 4 tablespoons Ocean Spray® Wholeberry Cranberry Sauce

DIRECTIONS

DIRECTIONS

Place the dried mushrooms in a bowl with 150ml boiling water and leave to soak for 20 minutes. Remove the mushrooms with a slotted spoon and roughly chop. Reserve the mushroom liquor. 

Melt the butter in a large frying pan and fry the onion for 2-3 minutes. Stir in the garlic and rice and fry for 1 minute. Pour over the white wine and scatter over the soaked mushrooms and cook stirring until the wine has almost evaporated. 

Pour over the reserved mushroom liquor and half the stock. Stir in the cooked turkey and thyme and simmer gently stirring occasionally for 15 minutes until the stock has been absorbed. Gradually add the remaining stock and simmer for a further 5-10 minutes until the rice is creamy and just tender. 

Meanwhile, heat the olive oil and fry the mushrooms over a high heat for 4-5 minutes until golden. Stir in the spinach leaves, remove from the heat and stir until the spinach is just wilted. 

Stir the Parmesan cheese and Ocean Spray® Wholeberry Cranberry Sauce into the risotto and season to taste. Either spoon the mushroom mixture over the top of the risotto to serve or stir through the risotto. Serve immediately.

 

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