Leftover Turkey Risotto

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Leftover Turkey Risotto, a fantastic 30-minute dinner recipe that puts to great use any leftovers you might have from your Thanksgiving or Christmas turkey. Or even from a Sunday roast. It's creamy and comforting, and perfect for a cozy dinner.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 390kcal

Author: Daniela Apostol

Ingredients

1 cup Arborio rice (200 g)
2 cups leftover turkey, cut into cubes (300 g)
1 onion
1 tablespoon butter
2 tablespoon olive oil
4 cups turkey stock ( broth, 1 L)
2 tablespoon grated parmesan
1 tablespoon chopped parsley
1 teaspoon sea salt
¼ teaspoon ground black pepper

Instructions

In a pot set over a medium heat, add the butter and olive oil, and allow the butter to melt.
Peel and chop the onion, and add it to the pot.
Fry the onion until golden, then add the rice and give it a good stir.
Toast the rice for 1-2 minutes until translucent, stiring often.
Add the cubed turkey to the pot.
Next, addd one laddle of turkey stock at a time, stiring it often until it is all absorbed.
Repeat the process until all the stock has been used up, and the rice is cooked and creamy.
Season with salt and pepper, and garnish with parmesan and parsley.

Video

Notes

Risotto is best served immediately as soon as it comes off the heat. I would recommend cooking it just before your dinner, so it can be enjoyed straight away.
Leftover risotto can be turned into delicious arancini, I have a fantastic recipe for butternut squash arancini, which is made with leftover butternut squash risotto, but any other risotto, just like this one, can be turned into arancini too.

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