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This Leftover Turkey Risotto is the ultimate day-after-Thanksgiving comfort food. Creamy, savory, and rich with flavor from homemade turkey broth, it turns leftovers into something that tastes like a whole new meal. One spoonful, and you’ll forget it started with yesterday’s turkey.
Krissy’s Notes
One of my favorite parts of Thanksgiving, besides the pie, is the leftovers. I’m a firm believer that leftover turkey deserves better than another dry sandwich. That’s where this turkey risotto recipe comes in.
The first time I made this, I had a fridge full of turkey and decided to improvise with what I had: a pot of homemade turkey broth, a little white wine, and a cup of Arborio rice. The result was so creamy and flavorful, I started making turkey just so I could make this risotto.
If you still have leftovers to use, I’ve also shared some of my favorite post-Thanksgiving recipes: Turkey Pot Pie, Turkey Tetrazzini, and Leftover Turkey Salad. They’re all excellent ways to make the most out of your holiday feast.
What You’ll Need To Make It
The complete ingredient list is in the recipe card below, but here’s a quick overview.
You’ll need cooked turkey, turkey broth, Arborio rice, onion, butter, olive oil, white wine, parmesan cheese, and parsley.
Using turkey broth instead of chicken broth adds incredible depth and gives this risotto with turkey its rich, comforting flavor. Of course, if you don’t have any homemade turkey stock or used it all to make Homemade Turkey Giblet Gravy, store bought broth works just fine.
How to Make Leftover Turkey Risotto
Detailed instructions are in the recipe card below, but here’s a short summary.
- Sauté the aromatics. Start by cooking diced onion in olive oil and butter until golden.
- Toast the rice and turkey. Stir in the Arborio rice and chopped turkey, letting them brown slightly to build flavor.
- Deglaze with wine. Pour in the white wine and scrape up all the flavorful bits stuck to the pan.
- Add the broth. Gradually ladle in hot turkey broth, one scoop at a time, stirring constantly until each addition is absorbed.
- Finish it off. Stir in parmesan cheese and fresh parsley for that creamy, silky finish.
Serve it right away while it’s warm and creamy. Risotto waits for no one! Same goes for my Mushroom Risotto, my Butternut Squash Risotto, and my Asparagus Risotto with Pecorino Romano.
Make Ahead, Storage, and Reheating
To make ahead: Risotto tastes best fresh, but you can prep your broth and chop your ingredients in advance to save time.
To store: Keep leftover risotto in an airtight container in the refrigerator for up to 3 days.
To reheat: Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen it back up.
Learn From Me
Risotto has a reputation for being fussy, but it’s really just about patience. Stirring slowly and letting the rice absorb the broth a little at a time is what creates that luscious, creamy texture.
And yes, turkey broth makes a huge difference. It’s richer and heartier than chicken broth, giving this dish that “post-holiday hug in a bowl” feeling.
Make it once, and you’ll find yourself saving turkey leftovers on purpose.
Frequently Asked Questions
Here are some of the reader questions I’ve gotten about this recipe with my responses.
Absolutely. The flavor will be a little lighter, but it still turns out delicious.
Freshly grated using a microplane and a block of parmesan always melts instantly. That’s what I recommend when making homemade alfredo sauce. Pre-shredded parmesan will eventually melt, but it takes awhile.
If that’s all you have on hand, I highly recommend measuring out the amount you need and finely chopping it before adding it to the risotto. I do this when I make my homemade Caesar Salad Dressing.
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion diced
- 1 cup Arborio rice
- 1 cup cooked turkey chopped
- 1/2 cup white wine
- 4 cups turkey broth
- 1/2 cup parmesan cheese freshly grated
- 2 tablespoons parsley diced
Instructions
- In heavy bottom 6 quart pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium high heat. Add 1 medium yellow onion (diced) and sauté until golden brown while stirring occasionally, about 5 minutes.
- While the onion is cooking, heat 4 cups turkey broth in a separate pot over medium heat.
- When the onions are tender, add the 1 cup Arborio rice and 1 cup cooked turkey and stir to prevent burning. Allow the rice and turkey to brown a bit. The ingredients will start sticking to the bottom of the pan.
- Add the 1/2 cup white wine and scrape the bottom of the pan to remove any of those cooked bits. Continue to cook for about a minute until all of the liquid has been absorbed.
- Using one ladle at a time, add hot turkey broth to the rice mixture and stir.
- Once all of the broth has been incorporated, top with 1/2 cup parmesan cheese and 2 tablespoons parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Risotto is one of my favorite dishes to make! This was so good and really help us to not waste any turkey!
I love me some risotto! This is a perfect way to use up some leftover turkey and sounds simple yet delicious.
Great idea for Thanksgiving leftovers! Always looking for new ways to use leftovers!
This is such a wonderful idea for turkey leftovers! I usually do turkey sandwiches but a risotto is definitely a much better change.
I made this last year and I am so happy I saved the recipe to make it again! It was delicious!
Hello! Since I am cooking a turkey this year instead of just a breast, I’m going to need recipes that use leftover turkey. So, yay for you for offering this one. However, 1 question. If I’d ever made risotto before, I’d probably wouldn’t need to ask … but when does the parmesan get added? After all the broth is mixed in? Or is it sprinkled on later, like the parsley? Thanks!
Yes, sorry Cheryl! I’ll update the recipe. I throw it on at the end with the parsley.
Thanks, Krissy!