Saffron, Sage & Prosciutto Risotto Stuffing

Saffron, Sage & Prosciutto Risotto Stuffing
A creamy rice-based stuffing

Makes 3 cups

For: Turkey, chicken, duck, seafood.


50g butter

1 onion, finely chopped

2 garlic cloves, finely chopped

75g button mushrooms, finely chopped

1 cup Arborio rice

1 litre hot chicken stock

3-4 saffron strands

70g pine nuts, toasted, chopped

75g prosciutto, chopped

40g pecorino, freshly grated

3 tbsp chopped sage

3 tbsp chopped parsley


Melt butter in a large pan. Add onion and garlic and cook for 2-3 minutes until softened.

Stir in chopped mushrooms. Add rice and cook, stirring, for 3 minutes.

Add a cup of stock and saffron strands, allowing rice to absorb liquid before adding more.

Cook, adding more stock a cup at a time until rice has softened; this should take about 15-20 minutes. Remove from heat.

Stir in pine nuts, prosciutto, pecorino, sage  and parsley.

Season to taste with salt and freshly ground black pepper.

Allow to cool before using as stuffing.



Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login