Try making Macadamia and Turkey Risotto. This delicious recipe is perfect for using up turkey leftovers and a light relief after all the rich meals that’ll have eaten over Christmas!
Ingredients - Serves 4
1 onion, peeled and sliced
1 clove garlic, peeled and finely chopped
2 tablespoons macadamia oil
1 red pepper, deseeded and sliced
180g risotto rice
600ml warm vegetable stock
200g cooked turkey (breast and thigh meat) shredded
200g seasonal mixed vegetables, we used broccoli, green beans and sugar snap peas, blanched in boiling water for a few minutes, drained and cooled in cold running water
100g macadamia nuts, roughly chopped, toasted if you like
Salt and freshly ground black pepper
Fresh parsley, sprigs or finely chopped
Preparation / Cooking Instructions
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Cook the onion and garlic in 1 tablespoon of the oil, in a large frying pan, for a couple of minutes. Add the pepper and cook for another few minutes until the onion has softened.
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Stir in the rice, coating it well in the oil, then pour in about a third of the stock. Cook over a medium heat, stirring every so often until the stock is almost absorbed, then pour in more stock. Keep adding stock and cook, stirring until the rice is just tender. This will take around 20 minutes.
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Stir in the chicken and heat it through, then add the vegetables and macadamia nuts. Season to taste. Serve hot, garnished with parsley and a drizzle of macadamia oil.
For more Macadamia recipes please go to www.macadamias.org.uk
