Save to Pinterest A fusion dish combining the creamy texture of Italian risotto with the bold, aromatic flavors of Japanese curry, topped with savory roasted turkey bites. This main course brings together both cuisines for a comforting and unique meal experience.
I first experimented with Japanese curry risotto after a holiday turkey dinner left extra roasted meat. Mixing the curry roux into classic risotto created a delightful twist that everyone wanted seconds of.
Ingredients
- Roasted turkey breast: 300 g, cut into bite-sized pieces
- Arborio rice: 300 g (about 1½ cups)
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Carrot: 1 medium, diced
- Zucchini: 1 small, diced
- Frozen peas: 100 g
- Chicken or vegetable stock: 1 L, kept warm
- Dry white wine: 100 ml
- Japanese curry roux: 2 tbsp (or 1 cube), chopped
- Soy sauce: 2 tbsp
- Unsalted butter: 40 g (divided: 20 g for sautéing, 20 g for finishing)
- Grated Parmesan cheese: 40 g
- Salt and freshly ground black pepper: to taste
- Vegetable oil: 1 tbsp
Instructions
- Sauté aromatics:
- Heat 1 tbsp vegetable oil and 20 g butter in a large, heavy-bottomed pan over medium heat. Add onion and garlic, sauté until translucent (about 3–4 minutes).
- Cook vegetables:
- Add carrot and zucchini; cook for 2–3 minutes until slightly softened.
- Toast rice:
- Stir in Arborio rice, toasting for 1–2 minutes until edges become translucent.
- Add wine:
- Pour in white wine, stirring until mostly evaporated.
- Add curry roux:
- Add the Japanese curry roux and soy sauce; stir until melted and evenly distributed.
- Cook risotto:
- Begin adding warm stock, one ladleful at a time, stirring frequently. Allow each addition to absorb before adding the next. Continue for about 18–20 minutes, until rice is creamy and al dente.
- Finish with turkey and peas:
- When rice is nearly done, stir in peas and turkey pieces. Cook for 2–3 minutes to heat through.
- Final enrichment:
- Remove from heat; stir in remaining 20 g butter and Parmesan cheese. Adjust seasoning with salt and pepper as needed.
- Serving:
- Serve immediately, garnished with extra Parmesan and freshly ground black pepper if desired.
Save to Pinterest When I served this at a family reunion, even skeptical relatives were impressed by how seamlessly the flavors came together. Sharing bites around the table sparked lively conversation about food traditions and new favorites.
Required Tools
Large sauté or risotto pan, wooden spoon, ladle, sharp knife, and cutting board make prep and cooking simple and efficient.
Allergen Information
This recipe contains dairy (butter, Parmesan), soy (soy sauce, curry roux), and poultry. Be sure to check packaged ingredients for gluten or other allergens to suit your needs.
Nutritional Information
Per serving: 520 calories, 16 g total fat, 62 g carbohydrates, 32 g protein.
Save to Pinterest This fusion risotto is best enjoyed fresh and hot. Pair it with a crisp white wine or chilled Japanese beer for an elevated meal experience.
Common Recipe Questions
- → What type of rice is best for this dish?
Arborio rice is ideal for achieving the creamy texture essential for this dish due to its high starch content.
- → Can the roasted turkey be substituted?
Yes, chicken or tofu can be used as alternatives depending on dietary preferences.
- → How is the Japanese curry flavor incorporated?
Japanese curry roux is melted into the sautéed rice along with soy sauce, infusing a rich, aromatic taste throughout.
- → What liquids are used to cook the risotto?
Warm chicken or vegetable stock is gradually added to the rice, along with white wine for depth of flavor.
- → How do you achieve the perfect risotto consistency?
By adding warm stock in increments and stirring regularly, the rice releases starches for a creamy yet al dente finish.
- → What finishing touches enhance this dish?
Butter and grated Parmesan are stirred in at the end to add richness and smoothness to the risotto.