Save 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 recipe is perfect for those looking for a unique main dish that bridges two culinary worlds.
I first cooked this Japanese curry risotto for a weeknight dinner inspired by memories of comforting Japanese curry and classic Italian risotto enjoyed on family holidays. The turkey bits add a satisfying savory element everyone loved.
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)
- Parmesan cheese: 40 g grated
- 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 and sauté until translucent (about 3–4 minutes).
- Add 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.
- Deglaze:
- Pour in white wine stirring until mostly evaporated.
- Add curry flavors:
- Add the Japanese curry roux and soy sauce stirring until melted and evenly distributed.
- Add stock gradually:
- 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 peas and turkey:
- When rice is nearly done stir in peas and turkey pieces. Cook for 2–3 minutes to heat through.
- Enrich risotto:
- Remove from heat stir in remaining 20 g butter and Parmesan cheese. Adjust seasoning with salt and pepper as needed.
- Serve:
- Serve immediately garnished with extra Parmesan and freshly ground black pepper if desired.
Save This risotto is now a family favorite for our fusion-themed dinners and my kids always ask if there will be leftover turkey to use in the mix. Sharing a warm pot of this dish at the table brings everyone together in smiles.
Required Tools
Large sauté or risotto pan wooden spoon ladle sharp knife cutting board
Allergen Information
Contains dairy soy potential gluten and poultry. Always check package labels for store-bought sauces and curry roux if you have allergies in the family.
Nutritional Information
Per serving: Calories 520 Total Fat 16 g Carbohydrates 62 g Protein 32 g
Save For a finishing touch sprinkle more Parmesan and freshly ground black pepper right at the table. Serve hot and enjoy this flavorful fusion comfort food.
Recipe FAQs
- → What type of rice is best for this dish?
Arborio rice is ideal for its creamy texture and ability to absorb flavors while maintaining a slight firmness.
- → Can I substitute the turkey with another protein?
Yes, chicken or tofu work well as alternatives, adjusting cooking times accordingly.
- → How do I achieve the right consistency for the risotto?
Gradually add warm stock while stirring frequently until the rice is creamy and al dente, about 18–20 minutes.
- → What does the Japanese curry roux add to the dish?
It provides a rich, spicy, and aromatic flavor that distinguishes this fusion risotto from traditional versions.
- → Can this dish be prepared ahead of time?
Risotto is best served fresh to preserve its creamy texture, but leftover portions can be gently reheated with additional stock.
- → What wine pairing is suggested?
A crisp dry white wine like Sauvignon Blanc complements the rich and savory flavors nicely.