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 Japanese Curry Risotto with Roasted Turkey Bits is an inventive main course that brings together comfort and adventure at your table.
I first made this dish for my family after a holiday dinner when there was plenty of roasted turkey left over. The result was a creamy, satisfying meal that everyone asked me to make again, blending our favorite Asian and European tastes in one bowl.
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, 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.
- Melt Curry Roux:
- Add the Japanese curry roux and soy sauce; stir 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.
- Add Turkey and Peas:
- When rice is nearly done, stir in peas and turkey pieces. Cook for 2–3 minutes to heat through.
- Finish and Serve:
- Remove from heat; stir in remaining 20 g butter and Parmesan cheese. Adjust seasoning with salt and pepper as needed. Serve immediately, garnished with extra Parmesan and freshly ground black pepper if desired.
Save to Pinterest This risotto became an instant hit during our family’s Japanese-Italian themed night. Even kids who used to be skeptical about curry eagerly asked for seconds, and it brought everyone together around the dinner table with smiles.
Pairings
Pair this dish with a crisp Sauvignon Blanc or serve alongside a chilled Japanese beer for a refreshing contrast to the rich, creamy rice.
Substitutions & Variations
Chicken or tofu can replace the turkey for different protein options. For extra richness, stir in a splash of cream before finishing, or use a vegetarian stock for a meatless meal.
Kitchen Tools
A large sauté or risotto pan, sharp knife, wooden spoon, ladle, and a sturdy cutting board are all you need to create this comforting recipe.
Save to Pinterest Enjoy the creaminess of risotto with bold Japanese flavors in every bite. Try this fusion for your next cozy night in or creative holiday leftover feast.
Common Recipe Questions
- → What type of rice is best for this dish?
Arborio rice is ideal as it absorbs liquids well and releases starch to create the desired creamy texture.
- → Can I substitute the turkey with other proteins?
Yes, chicken or tofu can be used as alternatives depending on dietary preference.
- → How do you achieve the creamy texture in this dish?
Slowly adding warm stock while stirring continuously helps release the rice’s starch, resulting in a creamy consistency.
- → What role does the Japanese curry roux play?
It infuses the risotto with deep, aromatic spices, blending Japanese flavors into the creamy Italian base.
- → Is it necessary to add wine during cooking?
White wine adds acidity and depth of flavor, helping balance the richness of butter and cheese.
- → Can this dish be made vegetarian?
Yes, substitute roasted turkey with tofu and use vegetable stock to maintain full flavor without meat.