Leftover pheasant (or turkey) and chestnut risotto
5 minutes
10 minutes
  • Leftover pheasant (or chicken, or turkey) – about200-300g, chopped into bite size pieces
  • 200 g vacuum packed chestnuts, chopped roughly
  • 300 g Arborio (or carnaroli) risotto rice
  • 800 ml stock (ideally from the carcass, but if notbouillon or cubes are fine)
  • Small glass of white wine (about 175ml)
  • 1 onion, diced
  • 4 cloves garlic, crushed
  • 2 tablespoon of olive oil
  • 50 g parmesan, grated, plus more to serve
  • Fresh parsley, chopped roughly
  • salt and pepper

Set Instant Pot to Saute. Add oil. Soften onion and garlic in the oil for a few minutes. Add the rice and and coat in the oil. Now tip in the wine and stock. And the chestnuts too but not the meat, it is already cooked so you will add that last. Secure lid. Press Cancel and set to Rice for 10 minutes. Let it stay on the Keep Warm setting once cooked. Release steam and stir in the meat and grated parmesan, stirring well to release the creaminess. You may like to add a splash of boiling water to loosen it; its up to you. Wait until the meat is thoroughly heated through before serving. Serve with a green salad, a drizzle of extra virgin olive oil and some more parmesan.


Schedule this meal:

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Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.