Coconut Turkey Risotto

Turkey breast risotto recipe


I didn’t measure ingredients exactly. I went with the flow. Don’t be afraid to add some more ingredients if you feel like it. I went with: diced turkey breasts 260g, around 3/4 cup of risotto, organic tomato sauce (250g), paprika spice mix, coconut oil for frying, dessicated coconut to taste, few plum tomatoes, half cup of peas. I also prepared ‘coconut broth’– warm water (1 to 2 cups) with one table spoon of coconut oil.

coconut oil
Coconut oil ‘broth’

coconut oil

Instructions: hot one tablespoon of coconut oil in the pan and add diced turkey breasts. Brown them, add spices and stir. Cook them for a few minutes.

coconut oil

turkey breast recipe
Add 1/3 of your coconut broth. Pour broth slowly, frequently stirring. Add risotto and keep stirring for 3 minutes.  Add tomato sauce, more spices and stir. Slowly pour more broth into the mix. Add tomatoes, peas and dessicated coconut (round 2 tablespoons).

turkey breast recipe

 Let risotto soak in the broth for a while. You can add even more broth if required.

turkey breast recipe

Cover and cook it for about thirty minutes on low to medium heat. Stir frequently and taste it from time to time. You can add more spices or veggies (according to your likings). Most importantly – give it time: it may take a while before risotto absorbs all the fatty water.

For tips how to cook perfect risotto click here.

Bon appetit!


How to make Coconut Turkey Risotto
How to make Coconut Turkey Risotto.

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