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leftover turkey risotto

Leftover Turkey Risotto

It's the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.
Course Main Course
Cuisine American
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4 servings


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion (diced)
  • 1 cup Arborio rice
  • 1 cup leftover cooked turkey (chopped)
  • ½ cup white wine
  • 4 cups Pacific Foods Turkey Broth
  • ½ 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.