Leftover Turkey Risotto
It's the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.
Servings: 4 servings
Equipment
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
- 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
Calories: 374kcal | Carbohydrates: 44g | Protein: 18g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 1140mg | Potassium: 247mg | Fiber: 2g | Sugar: 3g | Vitamin A: 369IU | Vitamin C: 5mg | Calcium: 175mg | Iron: 3mg
