📋 Leftover Turkey Risotto
This easy leftover turkey risotto with mushrooms is deliciously creamy and great for using up any Christmas or Thanksgiving leftovers!
Servings 6
Calories 382kcal
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 large onion diced.
- 350 g Arborio rice or similar
- 600 ml hot chicken stock
- 200 g button mushrooms sliced.
- 2 cloves garlic crushed.
- 50 g parmesan cheese grated.
- 250 g cooked turkey meat shredded or chopped.
- Freshly Ground Salt And Black Pepper
- Some grated cheddar cheese for garnish optional.
Instructions
- In a medium sized pan gently heat 1 tablespoon of the oil over a medium heat and sauté the onion for about 3-4 minutes until softened.
- Add rice, stir for a further minute then add the stock. Reduce the heat to low put a lid on the pot and cook for 15 - 20 minutes until the rice is just tender and the liquid absorbed. Add more hot water if required.
- Meanwhile whilst rice is cooking, in a separate large frying pan gently heat the rest of the olive oil and sauté the mushrooms and garlic for about 8 minutes. Season with salt and pepper.
- Stir the sautéed mushrooms with their juices into the cooked rice then add the parmesan cheese and cooked turkey meat. Stir well until all heated through. Turn off heat.
- Serve the risotto garnished with a little grated cheddar cheese.
Nutrition
Calories: 382kcal | Carbohydrates: 53g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 331mg | Potassium: 393mg | Fiber: 2g | Sugar: 3g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 3mg