Tuesday, January 4, 2011

Turkey Risotto

Happy New Year!  I hope everyone had a great holiday season.  This has been a super busy month at Eagle Loft.  I've been cooking up a storm and have several new recipes to share.  I also have a few new cookbooks I'm excited to review.

One of my Christmas gifts this year was a set of two pressure cookers.  I love them!  I made a pressure cooked meal for lunch and another for dinner last night, so they are already getting lots of use.  After eating turkey with mashed potatoes, yams and gravy for the several days following Christmas, I wanted to come up with a recipe to use up more turkey in a different way.  I braved risotto for my first test of the pressure cooker and it was an overwhelming success!  I will definitely not be making risotto the old fashioned way again.  I've made it a couple more times since, including as a dinner side-dish to accompany a roast chicken.  It really is easy and quick enough to make as a side-dish or a lunch.

If you are scared of pressure cookers then I encourage you to try a good quality new model as they have safeguard features now.  Mine is the Fagor Duo, which comes with two size pots (both of which I've used already in the last week).  I found it easy to figure out and am not worried at all about its safety.  I've also heard good things about the Kuhn Rikon cookers.

  • 2 Tbsp olive oil
  • 1/2 small sweet onion, chopped
  • 1 small leek, chopped
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 1 cup frozen peas
  • 2 1/4 cups chicken stock (vegetable stock for a vegan dish)
  • 2 cups chopped cooked turkey (optional -- omit for side dish)
  • 2 Tbsp Daiya vegan cheese (optional but delicious)
  • 1 tsp fresh thyme, chopped
  • salt and pepper to taste
  1. Heat oil in pressure cooker pot over medium heat and saute onion and leek for 2 minutes.  Add garlic and saute another 2 minutes, stirring frequently.  Add rice and saute another 2-3 minutes until rice starts to slightly brown.
  2. Add peas and chicken stock and stir.  Seal lid and pressurize according to your cooker's instructions.  Cook at reduced heat (once under pressure) for 7 minutes at 15 psi (13 minutes at 8 psi).
  3. Release pressure fully then open lid and stir in turkey, Daiya, thyme, salt and pepper.  Serve and enjoy!


  1. It looks great, though I would be remiss in not mentioning that this is not real risotto because, save the addition of pancetta or seafood, Italians never use meat in risotto!

    I look forward to see what else will come steaming out of your pressure cooker!



    hip pressure cooking
    making pressure cookers hip again, one recipe at a time!

  2. Hi Elle. Well I just learned something new! I have had all sorts of meats in risotto before but it must be a North American twist on the original. Even though not authentic, it sure was tasty. :)

    Thanks for stopping by. I look forward to following your beginner basics pressure cooker series.