Course : Mains | Cuisine: Korean | Servings : 1 persons | Cook Time : 30 mins
Cheesy Gochujang Turkey Risotto
Bring together the rich, savoury flavours of Korean-inspired cooking with the comforting appeal of a classic Italian risotto in this Cheesy Gochujang Turkey Risotto.
Made with Riverside Foods halal turkey mince, mushrooms, spinach, tomato purée and gochujang, this oven-baked risotto is finished with honey, butter and grated hard cheese for a creamy, indulgent result. The gochujang brings a gentle chilli heat alongside sweetness, umami and fermented depth, while the turkey provides a lean, versatile protein that works beautifully with the bold flavours.
The original recipe combines beef mince, mushrooms and spinach with gochujang and risotto rice, then finishes the dish with cheese, honey and butter. This Riverside version replaces the beef with halal turkey mince, creating a contemporary turkey dish suitable for a wide range of foodservice applications.
It could work particularly well as a casual dining main, pub special, café lunch dish or winter menu option, while also providing inspiration for caterers and foodservice operators looking to introduce more globally inspired flavours to their menus.
Why use turkey?
Turkey is a versatile protein that can work across cuisines and menu formats. Using turkey mince in this recipe gives operators an alternative to beef while allowing the bold flavours of gochujang, garlic, tomato and mushrooms to remain the focus.
For Riverside Foods, it also demonstrates how halal turkey products can be used beyond traditional roast and festive dishes, creating contemporary recipes that respond to the growing interest in global flavours.
Ingredients
For the turkey risotto
- 480g Riverside Foods halal turkey mince
- 240g sliced mushrooms
- 4 garlic cloves
- 320g risotto rice
- 60g tomato purée
- 30g gochujang paste
- 2 chicken stock pots
- 1.2 litres boiling water
- 80g baby spinach
- 30g honey
- 80g grated hard Italian-style cheese
- 40g butter
- Salt and black pepper, to taste
- 1 tbsp olive oil
To serve
- Extra grated cheese
- Fresh spring onion or coriander, optional
- A drizzle of chilli oil, optional
1. Brown the turkey and mushrooms
Preheat the oven to 220°C / 200°C fan / gas mark 7.
Heat the oil in a large, wide ovenproof pan or casserole dish over a medium-high heat.
Add the turkey mince and break it up with a spoon. Cook for approximately 4–5 minutes, until browned.
Add the sliced mushrooms and cook for a further 4–5 minutes, until softened and golden.
2. Add the garlic
Peel and finely grate or crush the garlic.
Add to the turkey and mushrooms and cook for approximately 1 minute, stirring continuously.
Season with salt and black pepper.
3. Build the risotto
Add the risotto rice, tomato purée and gochujang paste to the pan.
Stir thoroughly, ensuring the rice is coated in the tomato and gochujang mixture.
Add the chicken stock pots and pour over 1.2 litres of boiling water.
Bring the mixture to the boil, stirring well to combine.
4. Bake
Cover the pan tightly with a lid or foil and transfer to the oven.
Bake for approximately 25–30 minutes, or until the rice is tender and the liquid has been absorbed.
Check the risotto towards the end of cooking and stir if required.
5. Add the spinach
Remove the risotto from the oven and stir through the baby spinach.
The residual heat will wilt the spinach. Allow to stand for 1–2 minutes.
6. Make it creamy
Stir through the butter, honey and grated Italian-style cheese.
Mix thoroughly until the cheese and butter have melted and the risotto is rich and creamy.
If the risotto is too thick, add a small splash of boiling water and stir until you reach the desired consistency.
Taste and season with salt and black pepper.
7. Serve
Spoon the cheesy gochujang turkey risotto into warm bowls.
Finish with a little extra grated cheese and, if desired, sliced spring onion, fresh coriander or a small drizzle of chilli oil.
Serve immediately.
