It's the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.
Want to know what one of my favorite things about Thanksgiving is? The leftovers.
If you had turkey, you likely have leftovers. And with those leftovers, you will want to make this risotto. This creamy comfort food was transformed into something that may have just been "pretty good" to something worthy of an "oh wow, that is amazing" reaction.
We've all used chicken broth at some point, but have you used turkey broth? Totally different in the best way possible.
Using my leftover turkey along with turkey broth yielded the best tasting, most comforting, post-Thanksgiving meal I've ever enjoyed!
Leftover Turkey Risotto
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion (diced)
- 1 cup Arborio rice
- 1 cup leftover cooked turkey (chopped)
- 1/2 cup white wine
- 4 cups Pacific Foods Turkey Broth
- 1/2 cup parmesan cheese
- 2 tablespoons parsley (diced)
- In heavy bottom 6 quart pot, heat olive oil and butter over medium high heat. Add onion and saute until golden brown while stirring occasionally, about 5 minutes.
- While the onion is cooking, heat the broth in a separate pot over medium heat.
- When the onions are tender, add the rice and chopped 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 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 parmesan and parsley.