Leftover Turkey Risotto
Transform your leftover turkey into a delicious and creamy risotto. A comforting and versatile dish that is perfect for using up Christmas leftovers.
Servings: 4 servings
Calories: 369kcal
Ingredients
- 2 tablespoon Butter
- 1 Leek sliced
- 2 Shallots diced
- 115 g Leftover turkey
- 120 g Shiitake mushrooms chopped
- 150 g Risotto (arborio) rice
- 700 ml Chicken stock
- 1 pinch Sea salt
- 1 pinch Ground black pepper
- 0.5 Lemon juice only
- 2 Garlic cloves crushed
- 4 sprig Fresh thyme leaves only
- 30 g Parmesan grated
Instructions
- Heat 2 tablespoon Butter in a large pan and add 2 Shallots 1 Leek and 2 Garlic cloves. Cook until softened, about 3-4 minutes.
- Add 120 g Shiitake mushrooms. Stir and cook for a further 4-5 minutes.
- Add 150 g Risotto (arborio) rice. Mix it in and cook until it becomes translucent, about 1-2 minutes.
- Add 4 sprig Fresh thyme. Add the stock, a little at a time. Mixing it in and waiting for it to absorb. Once it has been absorbed, add a little more stock. Continue to add stock until all of the 700 ml Chicken stock has been absorbed.
- Add 115 g Leftover turkey, 1 pinch Sea salt, 1 pinch Ground black pepper, juice of 0.5 Lemon and 30 g Parmesan. Mix it all together and cook for a further 2-3 minutes.
Notes
- Never rinse the rice for risotto, as it rinses off the starch and that's what makes it nice and creamy.
- We stirred Parmesan in to our risotto, but feel free to sprinkle loads more on top before serving too.
- You can also stir through a bit of butter before serving to make it even creamier.
Nutrition
Serving: 1portion | Calories: 369kcal | Carbohydrates: 45g | Protein: 19g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 455mg | Potassium: 486mg | Fiber: 3g | Sugar: 6g | Vitamin A: 680IU | Vitamin C: 69mg | Calcium: 163mg | Iron: 22mg
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