Wild Turkey and Spring Risotto

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Wild Turkey and Spring Risotto2023-03-16T17:33:54+01:00

Wild Turkey and Spring Risotto

  • CourseMain Course
  • Preparation20-30'
  • Difficultymedium
  • Gamepheasant
  • Calories400 - 500
  • ActivityRunning M 40', F 55'
  • Persons4


N 1 wild turkey breast
N 1 cup (250mL) or arborio or short grain Italian rice
N 1 small shallot
N 1 garlic clove
N 1 bunch wild leeks
N 1.5 cups (375mL) fresh green sweet peas
N ½ cup (125mL) white wine
N 3 cups (750mL) chicken or turkey stock
N 1 tbs (15mL) mascarpone
N ¼ cup (60mL) fresh grated parmesan cheese
N 2 rosemary sprigs
Chopped Italian Parsley to taste
Salt and pepper to taste
Extra virgin olive oil to taste
Butter to taste
Wood sorrel to taste (optional)


  • Season the turkey breast with salt and pepper. Pan sear the breast in a little oil on high heat skin side down for 2-3’ per side, add your rosemary and 1 tbs (15mL) of butter.
  • Transfer to a 165° C (325° F) oven and cook for 20-25’ or until internal temperature of 75° C (145° F).
  • While the turkey is cooking, puree half of the peas in a blender with a little oil. Rinse the blender and add the wild leeks and puree with a little oil.
  • Toast the rice on medium high heat in a medium size pot with a little olive oil until lightly golden while stirring frequently.
  • Add the minced shallot and garlic and sauté for 1-2’.
  • Add the wine and stir until absorbed.
  • Turn the heat to medium and slowly add the stock in stages while stirring 1/2 cup (125mL) at a time. Stir until the stock is absorbed, then add more stock and cook while stirring. Continue until all the stock is absorbed.
  • Add 1 tsp (5mL) of salt, add the pea and wild leek puree, remaining fresh peas, the mascarpone and parmesan cheese. Stir to incorporate.
  • Plate the risotto in a large bowl or plate. Slice the turkey breast. Garnish with more grated parmesan, parsley and sorrel.

Video Gallery



Wine CouplingSangiovese

Other Info

Kcal 440*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Spring is one of my favourite seasons, for the turkey hunting and spring foraging. I often find myself stumbling through huge wild leek patches while looking for turkeys and they pair beautifully with the turkey meat.