25g butter

1 chopped onion

1 sliced leek

2 crushed garlic cloves

225g risotto rice

150ml white wine

600ml chicken stock

150g cooked turkey

75g frozen peas

150ml single cream

Heat butter in large pan, add onion, leek and garlic and cook for 2 mins.

Stir in risotto rice and cook, stirring for 1 min.

Add wine then ladle stock into pan, stirring until liquid is absorbed. Continue with remaining stock.

Stir in turkey, peas and cream and warm through.

Garnish with parmesan shavings

Serves 2