Darts Farm

Topsham, Devon
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Michael Caines' Pumpkin & Turkey Risotto

Michael Caines' Pumpkin & Turkey Risotto

At our recent Festive Indulgence Evening, Michael Caines MBE kindly shared his incredible knowledge with us, and showed us how to create this delicious seasonal risotto.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4
Michael Caines' Pumpkin & Turkey Risotto Image 1
Michael Caines' Pumpkin & Turkey Risotto Image 2

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  • 50ml Olive oil
  • 1 clove of garlic crushed
  • 100gr pumpkin, cut into small dice
  • 1 pinch of saffron
  • 250gr Carnaroli risotto rice
  • 100ml White wine
  • 200ml Turkey stock
  • 150gr Brown turkey meat
  • 150gr White turkey meat

To finish

  • 100gr Pumpkin puree
  • 20gr mascarpone cheese
  • 20gr grated parmesan cheese
  • 30ml extra virgin olive oil
  • 1 tspn chopped parsley

For Garnish

  • Toasted pumpkin seeds
  • Pumpkin oil
  • Grated parmesan cheese

Pumpkin Puree

  • 50gr unsalted butter
  • 5gr cumin seed lightly toasted
  • 500gr pumpkin cut into a rough dice
  • 100gr shallots sliced
  • 100ml chicken stock
  • 11/2 teaspoon of pumpkin oil


The Risotto

  1. Dice the leftover turkey meat into small cubes.
  2. Dice a small pumpkin or butternut squash.
  3. Chop a small onion. Sauté the onion in a little butter and extra-virgin olive oil, then add the rice (arborio is fine; carnaroli is even better).
  4. Toast the rice until it is hot, then add a glass of dry white wine and, if you have some, a good pinch of saffron.
  5. Add the diced pumpkin or squash, then begin to add the stock a ladle at a time as the rice absorbs the stock, stirring vigorously from time to time to help break down the starch.
  6. Cooking time will depend on the variety of rice, probably between 14-18 minutes.
  7. Add the diced turkey 5 minutes before the rice is done to ensure it doesn’t dry out – making sure to keep it ‘al dente’.
  8. Remove from the heat when the rice is cooked – not chalky but still firm – then vigorously beat in grated parmesan and a good spoonful of mascarpone.
  9. Serve at once with a fresh grating of parmesan on top.

The Puree

  1. Melt the butter in a pan and add cumin seeds, cook for a minute, then adds the shallots and pumpkin with a pinch of salt and cook for 10 minutes. Add the chicken stock, bring to the boil and reduce to a simmer, then place a lid on top, and cook for 20 minutes until soft.
  2. Transfer to a blender and blend to a smooth puree. Pass through a fine sieve and finish with pumpkin oil and season with salt and pepper.


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