Este Risotto de Cenoura com Peru e Natas é a combinação perfeita de conforto e sabor. A cremosidade do arroz arbóreo, enriquecido com cenoura, contrasta maravilhosamente com o peru suculento gratinado com natas e pão ralado de ervas. É um prato substancial e elegante, ideal para uma refeição especial em família ou para surpreender os amigos.

Ingredientes (4 Pessoas)

  • 1 kg de peito de peru em cubos
  • sal
  • 2 pacotes de nata
  • pão ralado de ervas
  • 2 cenouras médias raladas
  • 1 cebola média em cubos
  • 1 chávena de arroz arbóreo
  • 1 dente de alho picado
  • 2 colheres de sopa de azeite
  • 4 chávenas de água
  • 1 caldo de galinha
  • 2 colheres de sopa de vinagre balsâmico
  • 1,5 l água

Preparação

  1. Coloque os cubos de peru divididos por quatro pacotes feitos com papel vegetal, tempere com sal e dê-lhes o formato de embrulhos.
  2. Leve a cozer em vapor cerca de 45 minutos.
  3. Abra os embrulhos e retire os cubos de peru para um pírex de forno.
  4. Regue os cubos com as natas e polvilhe com pão ralado de ervas.
  5. Leve ao forno a gratinar, a 180º C, cerca de 20 minutos.
  6. Leve a água a ferver.
  7. Quando ferver, acrescente o caldo de galinha e deixe cozinhar cerca de 10 minutos.
  8. Apague o lume.
  9. Numa panela grande, coloque o azeite, a cebola e o alho e deixe alourar.
  10. Junte a cenoura e o arroz, mexa bem e deixe cozinhar cerca de 2 minutos.
  11. Coloque uma concha de caldo de galinha e tempere com sal.
  12. Mantenha o lume baixo, e vá colocando o caldo de galinha até este começar a secar.
  13. Quando estiver seco o arroz está cozido.
  14. Sirva o arroz com o peru.

For our English-speaking friends, here’s the recipe, ready for your kitchen.

Creamy Carrot Risotto with Gratinéed Turkey

This dish is the epitome of comfort food, bringing together the velvety, rich texture of a classic risotto with tender, gratinéed turkey. The sweetness of the carrots beautifully complements the savoury notes of the turkey and the creamy sauce, creating a well-rounded and deeply satisfying meal. It’s a wonderful two-part recipe that feels elegant enough for a special occasion but is straightforward enough for a cosy weeknight dinner.

The key to a perfect risotto is patience. The technique of adding the warm stock one ladleful at a time is essential for releasing the starches from the Arborio rice, which results in that signature creamy consistency without needing an excessive amount of cream. Don’t rush this step; enjoy the process as the aromas fill your kitchen. For a slightly deeper flavour, you could add a splash of balsamic vinegar to the onions as they soften.

This recipe is also wonderfully versatile. If you don’t have turkey breast, chicken breast works just as well. It’s also a fantastic way to use up leftover roast turkey from a Sunday lunch or Christmas dinner; simply skip the steaming step and add the cooked, shredded turkey to the ovenproof dish before covering with cream and breadcrumbs. Feel free to customise the herbed breadcrumbs with your favourite dried herbs, such as thyme, rosemary, or sage.

Ingredients (Serves 4)

  • 1 kg turkey breast, cubed
  • Salt, to taste
  • 400 ml double cream
  • Herbed breadcrumbs, for sprinkling
  • 2 medium carrots, grated
  • 1 medium onion, diced
  • 1 cup Arborio rice
  • 1 clove of garlic, minced
  • 2 tablespoons olive oil
  • 1 litre water
  • 1 chicken stock cube
  • 1.5 l water (for steaming)

Preparation

  1. Divide the turkey cubes into four parcels using baking parchment. Season with salt and fold them into neat packages.
  2. Steam the parcels for about 45 minutes until the turkey is cooked through.
  3. While the turkey is steaming, prepare the stock. Bring the 1 litre of water to a boil in a saucepan, add the chicken stock cube, and stir until dissolved. Reduce the heat and keep the stock at a gentle simmer.
  4. Preheat your oven to 180°C (160°C Fan / Gas Mark 4).
  5. Once cooked, open the parchment parcels and transfer the turkey cubes to an ovenproof dish. Pour the double cream over the turkey and sprinkle generously with herbed breadcrumbs.
  6. Bake for about 20 minutes, or until the top is golden brown and bubbling.
  7. To make the risotto, heat the olive oil in a large, heavy-bottomed pan over a medium heat. Add the onion and garlic and sauté until softened and translucent.
  8. Stir in the grated carrot and the Arborio rice. Mix well to coat the grains in oil and let them toast for about 2 minutes.
  9. Add a ladleful of the warm chicken stock to the rice and season with a pinch of salt.
  10. Keep the heat low and continue adding the stock, one ladleful at a time, stirring frequently. Wait for each addition to be almost fully absorbed before adding the next.
  11. Continue this process until the rice is cooked through but still has a slight bite (al dente) and the texture is creamy. This should take about 18-20 minutes. You may not need to use all of the stock.
  12. Serve the carrot risotto immediately, topped with a generous portion of the gratinéed turkey.