Turkey stock
- Turkey carcass
- Onion, roughly chopped
- Carrots, roughly chopped
- celery
- Cold water to cover
Butternut Squash and Turkey Risotto
Michael Caines
9th December 2025
Butternut Squash and Turkey Risotto
60 min
A complete post-Christmas recipe that turns leftover vegetables, turkey and roast trimmings into mouth-watering dishes.
Ingredients
Risotto
- Onion, finely chopped
- butter
- extra virgin olive oil
- Risotto rice
- Dy White Wine
- Saffron
- Butternut Squash, diced
- Turkey stock
- Leftover cooked turkey, diced
- Parmesan
- Mascarpone
- Salt and Pepper
Method
Turkey stock
Put the turkey carcass in a large pot with the onion, carrots and celery.
Cover with cold water and bring to a gentle simmer.
Let the stock bubble away until the flavour is rich.
Strain and set aside for the soup and risotto.
Risotto
Gently cook the chopped onion in butter and olive oil until soft.
Add the rice and stir until it is warm and slightly toasted.
Pour in the wine and let it evaporate. Add saffron if using.
Add the diced squash and begin adding stock a ladle at a time, stirring often.
When the rice is nearly cooked, stir in the diced turkey so it warms without drying out.
When the rice is al dente, remove from the heat and beat in parmesan and mascarpone until creamy.
Serve immediately with more parmesan.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
