Turkey, Cabbage and Leek Risotto

Turkey Leek Risotto

Remember: Risotto is easy !


  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/2 medium leek about 1/2 cup, sliced
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken stock
  • 1 tsp butter
  • 1 tsp olive oil
  • 1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated
  • Condimenti
  • 10oz (300gr) turkey scallops, (or tenderloin) cut into bite-size pieces
  • 1 1/2 medium leeks, trimmed, sliced
  • 2 cups Savoy or green cabbage, roughly chopped
  • 1 tbs olive oil
  • 1 tbs chopped, fresh tarragon or 1/2 tsp dried


  • Heat chicken stock and keep hot over low heat.
  • In medium sauce pan heat butter over medium-high heat.
  • Add 1/2 leek and sauté until tender.
  • Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
  • Add white wine and stir.
  • Start condimenti.
  • When wine is almost absorbed add a 1/3 cup of stock, stir.  (No need to stir constantly but do stir from time to time.)
  • When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
  • Before adding the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth, but fully cooked.
  • If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
  • At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate.
  • Add the Parmesan, condimenti, stir well, spoon into a bowl or risotto platter and serve immediately.
  • Condimenti:
  • While risotto is cooking, heat oil in medium skillet.
  • Add remaining 1 1/2  leeks and sauté until tender, 5 – 7 minutes.
  • Add turkey and sauté until cooked through.
  • Add cabbage and sauté 5 minutes longer.
  • Add 1/4 cup of chicken stock, tarragon, cover and simmer until cabbage is done, Keep warm until needed for risotto.


Green or Savoy cabbage doesn’t need as much cooking time as the more common white cabbage. If using white, add 10 minutes or cut more finely.

Keywords: risotto, turkey, cabbage, leeks

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