# What You’ll Need:
→ Proteins
01 - 10.6 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 - 3.5 oz frozen peas
→ Liquids
08 - 4¼ cups chicken or vegetable stock, kept warm
09 - 3.4 fl oz dry white wine
10 - 2 tbsp Japanese curry roux or 1 cube, chopped
11 - 2 tbsp soy sauce
→ Dairy
12 - 1.4 tbsp unsalted butter (divided: 0.7 tbsp for sautéing, 0.7 tbsp for finishing)
13 - 1.4 oz grated Parmesan cheese
→ Seasonings
14 - Salt and freshly ground black pepper, to taste
15 - 1 tbsp vegetable oil
# How to Make It:
01 - Heat 1 tablespoon vegetable oil and 0.7 tablespoon butter in a large heavy-bottomed pan over medium heat. Add finely chopped onion and minced garlic; cook until translucent, about 3 to 4 minutes.
02 - Incorporate diced carrot and zucchini into the pan and cook for 2 to 3 minutes until slightly softened.
03 - Stir in Arborio rice, toasting it for 1 to 2 minutes until the edges become translucent.
04 - Pour in dry white wine, stirring continuously until mostly evaporated.
05 - Add Japanese curry roux and soy sauce; stir thoroughly until the roux melts and evenly distributes.
06 - Begin incorporating warm stock one ladleful at a time, stirring frequently. Allow each addition to be fully absorbed before adding more. Continue this process for 18 to 20 minutes until the rice is creamy and al dente.
07 - When the rice is nearly cooked, mix in frozen peas and roasted turkey pieces. Cook for an additional 2 to 3 minutes to heat through.
08 - Remove the pan from heat. Stir in the remaining 0.7 tablespoon butter and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
09 - Serve immediately, optionally garnished with extra grated Parmesan and freshly ground black pepper.
