Heat the olive oil in a deep saucepan over a medium heat. Add the onion and garlic and gently fry for 4-5 minutes, until softened.
Add the mixed herbs and the curry powder and cook for a further two minutes, then remove from the heat.
Add the rice and stir until well coated in the oil, onion and herbs.
Add the stock and stir only once to prevent the rice sticking together, then return to the heat and simmer for 15 minutes, or until the rice is completely cooked.
Meanwhile, place the peas into a saucepan full of boiling water and boil for 3-4 minutes.
Chop the cold cooked turkey into bite-sized pieces.
When all of the liquid in the risotto has almost evaporated, add the cooked peas and the turkey pieces and stir through.
Serve hot or cold in bowls, garnished with cherry tomatoes.
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