Leftover Turkey Risotto
A creamy leftover turkey risotto with mushrooms, leeks, thyme and Parmesan. A comforting one-pan family dinner for using up Christmas or Thanksgiving turkey, with no wine needed.
Servings: 4 servings
Calories: 308kcal
Ingredients
- 2 tablespoons of Butter
- 1 Leek sliced
- 2 Shallots diced
- 2 Garlic cloves crushed
- 120 g of Shiitake mushrooms chopped
- 150 g of Risotto (arborio) rice
- 700 ml of Chicken stock (use certified gluten free stock to ensure this recipe is gluten free)
- 4 sprigs of Fresh thyme leaves only
- 115 g of Leftover turkey
- 30 g of Parmesan grated
- 1 tablespoon of Lemon juice
- ½ teaspoon of Ground black pepper
- ¼ teaspoon of Fine sea salt
Instructions
- Soften the shallots and leek: Melt 2 tablespoons of Butter in a large, deep frying pan or saucepan over a medium heat. Add 2 Shallots (finely chopped) and 1 Leek (sliced). Cook gently for 5–7 minutes, until softened but not browned. Add 2 Garlic cloves (crushed) and cook for another 30 seconds.
- Cook the mushrooms: Add 120 g of Shiitake mushrooms (chopped) and cook for another 4–5 minutes, until they soften and most of their released moisture has evaporated.
- Add the rice: Stir in 150 g of Risotto (arborio) rice and cook for 1-2 minutes, until the grains are coated in the butter and the edges look slightly translucent.
- Simmer: Add 4 sprigs of Fresh thyme (leaves only) and a ladleful of the 700 ml of Chicken stock.Stir regularly over a gentle simmer until most of the liquid has been absorbed, then add another ladleful. Continue for approximately 18-25 minutes, adding more stock as needed.
- Add the turkey: When the rice is nearly tender, stir in 115 g of Leftover turkey (shredded) with another splash of stock.Continue cooking for approximately 3–5 minutes, until the rice is tender with a slight bite and the turkey is piping hot throughout.
- Add the final ingredients: Remove from the heat and stir through 30 g of Parmesan, 1 tablespoon of Lemon juice and ½ teaspoon of Ground black pepper.Taste before adding up to ¼ teaspoon of Fine sea salt.If the risotto looks too thick, stir in a little more hot stock until it is creamy and loose enough to spread gently across the plate.
- Serve immediately.
Notes
- Don't rinse the rice. The starch is what helps give risotto its naturally creamy texture.
- Keep the stock hot. Adding cold stock repeatedly lowers the temperature of the pan and makes cooking less consistent.
- Add the stock gradually. Stir regularly, but you don't need to stir constantly. Add more liquid when the previous addition has mostly been absorbed.
- Don't rely on an exact amount of stock. Different rice varieties and cooking temperatures affect how much you'll need. The finished risotto should be creamy and slightly loose, not dry or stodgy.
- Add the turkey towards the end. It's already cooked, so it only needs to be heated through thoroughly. Adding it too early can make the meat dry.
- Taste before adding salt. Stock, Parmesan and leftover roast turkey can all be salty.
- Finish with cheese and lemon. Stirring Parmesan into the risotto makes it creamy, and you can always add a little more on top. A small knob of butter at the end will make it even richer.
Nutrition
Serving: 1portion | Calories: 308kcal | Carbohydrates: 39g | Protein: 15g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 565mg | Potassium: 298mg | Fibre: 3g | Sugar: 3g | Vitamin A: 668IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 3mg
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