Creamy Arborio rice with Japanese curry, roasted turkey, vegetables, and Parmesan in a fusion dish.
# 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 - ¾ cup frozen peas
→ Liquids
08 - 4¼ cups chicken or vegetable stock, kept warm
09 - ⅓ cup dry white wine
10 - 2 tbsp Japanese curry roux, chopped
11 - 2 tbsp soy sauce
→ Dairy
12 - 3 tbsp unsalted butter (divided: 1½ tbsp for sautéing, 1½ tbsp for finishing)
13 - 1.5 oz grated Parmesan cheese
→ Seasonings
14 - Salt, to taste
15 - Freshly ground black pepper, to taste
16 - 1 tbsp vegetable oil
# Step-by-Step Guide:
01 - Heat 1 tbsp vegetable oil and 1½ tbsp butter in a large, heavy-bottomed pan over medium heat. Add the onion and garlic, cooking until translucent, about 3 to 4 minutes.
02 - Add diced carrot and zucchini to the pan and sauté for 2 to 3 minutes until they soften slightly.
03 - Stir in Arborio rice and cook for 1 to 2 minutes until the edges become translucent, stirring constantly.
04 - Pour in the dry white wine, stirring continuously until mostly evaporated.
05 - Add the chopped Japanese curry roux and soy sauce, stirring until the roux melts and combines evenly with the rice.
06 - Ladle warm stock one cup at a time into the rice, stirring frequently. Let each addition absorb completely before adding the next. Continue this process for 18 to 20 minutes, until the rice is creamy and al dente.
07 - When the rice is almost done, stir 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 1½ tbsp butter and grated Parmesan cheese. Adjust seasoning with salt and freshly ground black pepper to taste.
09 - Serve immediately, optionally garnished with extra Parmesan and freshly ground black pepper.
