# What You'll Need:
→ Proteins
01 - 10.5 oz roasted turkey breast, cut into bite-sized pieces
→ Rice
02 - 1½ cups Arborio rice
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 medium carrot, diced
06 - 1 small zucchini, diced
07 - ⅓ cup frozen peas
→ Liquids
08 - 4¼ cups chicken or vegetable stock, kept warm
09 - 3½ tbsp dry white wine
10 - 2 tbsp Japanese curry roux, chopped or 1 cube
11 - 2 tbsp soy sauce
→ Dairy
12 - 1½ tbsp unsalted butter (divided: ¾ tbsp for sautéing, ¾ tbsp for finishing)
13 - 1¼ oz grated Parmesan cheese
→ Seasonings
14 - Salt and freshly ground black pepper, to taste
15 - 1 tbsp vegetable oil
# Steps to Follow:
01 - Heat 1 tbsp vegetable oil and ¾ tbsp butter in a large, heavy-bottomed pan over medium heat. Add onion and garlic; sauté until translucent, about 3–4 minutes.
02 - Add diced carrot and zucchini; cook for 2–3 minutes until slightly softened.
03 - Stir in Arborio rice, toasting for 1–2 minutes until the edges become translucent.
04 - Pour in dry white wine, stirring until mostly evaporated.
05 - Stir in Japanese curry roux and soy sauce until melted and evenly distributed.
06 - Begin adding warm stock, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue for 18–20 minutes until rice is creamy and al dente.
07 - When rice is nearly cooked, stir in frozen peas and roasted turkey bits. Cook for 2–3 minutes to heat through.
08 - Remove from heat; stir in remaining butter and grated Parmesan. Adjust seasoning with salt and freshly ground black pepper as desired.
09 - Plate immediately, optionally garnished with extra Parmesan cheese and black pepper.
