Leftover Turkey Risotto
Looking for alternatives to the classic turkey curry for your Christmas dinner leftovers? This creamy Leftover Turkey Risotto is a fantastic way to turn leftover turkey into another filling and tasty family meal.
Servings 4 Servings
Calories 548kcal
Ingredients
- 500 g Leftover Turkey Chopped into rough chunks
- 1 Tablespoon Butter
- 1 Onion Finely Diced
- 1 Leek Sliced
- 250 g Arborio Rice
- 200 ml White Wine
- 1 Teaspoon Thyme
- Pinch Salt and pepper
- 1 Litre Chicken Stock
- 50 g Parmesan Grated + Extra to serve
Instructions
- Melt the butter in a large non-stick frying pan on the hob.
- Add the leek and onion and fry for 5 minutes until soft – stirring often.
- Add the rice and stir well until covered in butter (add a little more if you feel you need to).
- Reduce the heat, pour in the wine, and simmer until absorbed, stirring often.
- Stir through the turkey and thyme.
- Add a ladle of stock, and stir, simmer until absorbed, stirring often.
- Repeat for 20 minutes and taste carefully.
- Continue adding stock if the rice isn’t yet cooked to your liking, checking after every ladle.
- Remove from the heat, season with salt and pepper to taste, and stir through the parmesan.
Notes
- If you are making with fresh turkey, brown in the pan in a little oil first, before removing to one side, and following this recipe.
- I use a dry white wine.
- Use turkey stock if you have it, don’t worry if not.