Creamy Risotto with Turkey Roulade, Spinach and Gran Moravia Cheese

Step-by-step method

At a glance

You're looking at a showstopping Italian dish that brings together a tender turkey roulade stuffed with spinach and provolone with creamy risotto topped with Gran Moravia cheese. The risotto itself needs constant attention and about 20 minutes of stirring, so plan on dedicating some focused time to the stovetop – but the payoff is that luxuriously creamy, restaurant-quality result that's sure to impress.

1/14

Prepare the meat

Using a sharp knife, slice the turkey breast horizontally so it opens up into one thin, wide piece. You can also give it a light bash with a meat mallet to flatten it further. Season with salt and freshly ground pepper on both sides. Spread crushed garlic over the top.

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700 gram
Skinless Turkey Breast

10 gram
Salt

10 gram
Black Pepper

3 clove
Garlic
2/14

Roll up the roulade

Layer slices of provolone dolce over the garlic, leaving a border around the edges of the meat. Top the cheese with spinach leaves. Roll the meat up tightly and tie it with kitchen string.

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100 gram
Provolone

150 gram
Spinach
3/14

Sear and braise

Sear the roulade on all sides in a pan with a little oil. If your pan is on the small side, feel free to cut the roulade in half. Once it's nicely browned all over, add about a cup of water, cover the pan with a lid and braise for 10–15 minutes.

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10 gram
Canola Oil

4/14

Save the pan juices

Remove the roulade from the pan. You can either spoon the pan juices over it when serving, or stir them into the risotto.
5/14

Prepare the shallot

Finely chop the shallot, keeping the pieces as even as possible. This is the only way to get it to cook evenly – otherwise part of it will burn while the rest is still barely turning translucent.

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2 piece
Shallots
6/14

Heat the pot

Heat a heavy-bottomed stainless steel pot on the highest setting. Once hot, pour in the olive oil (butter works too). Add the shallot straight away. You can turn the heat down slightly, but not too much – cook the shallot until translucent.

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10 gram
Olive Oil
7/14

Toast the rice

Turn the heat back up to full and add the dry rice. Stir constantly, without stopping even for a moment. The rice will change colour as it toasts, which takes about two to three minutes. Keep stirring the whole time so the rice and shallot don't catch and burn.

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350 gram
Arborio Rice
8/14

Add the wine

Season with salt and pepper and stir in the chopped garlic. With the heat still on full, pour the wine over the toasted rice. Keep stirring until all the wine has evaporated and there's no liquid left in the pot.

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5 gram
Salt

5 gram
Black Pepper

2 clove
Garlic

250 gram
Dry white wine
9/14

Add the stock

Now it's time for the hot stock. Keep it simmering in a pot on the next burner and start ladling it into the rice.

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350 milliliter
Chicken Broth (clear)
10/14

Just below the surface

The rice should always sit just below the surface of the stock – the grains shouldn't be poking out, but there shouldn't be too much liquid pooling on top either. Add one ladleful at a time, stir, and let the rice absorb it fully before adding the next.
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Season to taste

Keep tasting as you go. If it needs more salt, add it as early as possible so it seasons the rice grains themselves, not just the sauce. Keep stirring for about 20 minutes, or until the rice is tender.
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Chop the spinach

Shortly before the risotto is done, stir in the spinach. Finely chop the fresh leaves with a knife.

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150 gram
Spinach
13/14

For that creamy finish

Take the finished risotto off the heat. Have some well-chilled butter, cut into a few pieces, and grated Gran Moravia cheese ready. Add both to the pot and stir vigorously until the butter and cheese melt in completely. This is what gives the risotto its rich, creamy texture and final flavour.

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150 gram
Unsalted Butter

100 gram
Parmesan
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Serving

Serve immediately on warmed plates. Give the bottom of the plate a few firm taps with your hand so the risotto spreads out beautifully across the plate. Top with slices of the turkey roulade.

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Creamy Risotto with Turkey Roulade, Spinach and Gran Moravia Cheese

Name: Luscious Turkey Roulade Risotto
Prep time: 17 min
Cook time: 46 min
Total time: 73 min
Yield: 4
Cuisine: Italian
Ingredients: 350 gram Arborio Rice; 15 gram Salt; 300 gram Spinach; 15 gram Black Pepper; 350 milliliter Chicken Broth (clear); 5 clove Garlic; 150 gram Unsalted Butter; 100 gram Parmesan; 10 gram Canola Oil; 2 piece Shallots; 250 gram Dry white wine; 100 gram Provolone; 700 gram Skinless Turkey Breast; 10 gram Olive Oil

bohynekuchyne

Prep 17 min Cook 46 min

14 Ingredients

14 Steps

Hard Difficulty

Equipment

What you'll need besides the ingredients.

Kitchen twine

Meat mallet optional

What's in it?

1011 kcal

Calories

99 g

Carbohydrates

63 g

Fats

79 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

This Italian creamy risotto is a hit with the whole family. My husband and I are both mad about mushroom risotto – and when it's made with truffles, it's absolutely amazing. Or with Italian salsiccia. We always bring a stash of that back from Italy in the freezer, and of course it never lasts long. But ever since I discovered fantastic chilled salsiccia at the La Formaggeria Gran Moravia shop, I don't worry about running out anymore – that's where I buy it now. This method works for pretty much any risotto; only the extra ingredients change. Read the steps carefully – the preparation itself is easy, but it does take time and needs your full attention.

Gluten-free Chicken Poultry Main Course Italian To impress High-protein Hearty & filling

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Step-by-step method

At a glance

Prepare the meat

For this step

Roll up the roulade

For this step

Sear and braise

For this step

Save the pan juices

Prepare the shallot

For this step

Heat the pot

For this step

Toast the rice

For this step

Add the wine

For this step

Add the stock

For this step

Just below the surface

Season to taste

Chop the spinach

For this step

For that creamy finish

For this step

Serving

How it went

Nobody has tried this recipe yet

Creamy Risotto with Turkey Roulade, Spinach and Gran Moravia Cheese

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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