Serves 4 1 onion, peeled and sliced, 1 clove garlic, peeled and finely chopped, 2 tablespoons macadamia oil, 1 red pepper, deseeded and sliced, 180g risotto rice, 600ml warm turkey stock (fresh is best), 200g cooked turkey shredded, 200g seasonal mixed vegetables, blanched in boiling water for a few minutes, drained and cooled in cold running water, 100g macadamia nuts, roughly chopped, toasted if you like, salt and freshly ground black pepper, fresh parsley, sprigs or finely chopped.
Cook onion and garlic in 1 tablespoon of the oil, in a large frying pan, for a couple of minutes. Add the pepper and cook for another few minutes until the onion has softened. Stir in the rice, coating it well in the oil, then pour in about a third of the stock. Cook over a medium heat, stirring every so often until the stock is almost absorbed, then pour in more stock. Keep adding stock and cook, stirring until the rice is just tender. This will take about 20 minutes. Stir in the turkey and heat it through, then add the vegetables and macadamia nuts. Season to taste. Serve hot, garnished with parsley and a drizzle of macadamia oil