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Leftover Turkey Risotto Recipe

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4 from 86 reviews

This comforting Leftover Turkey Risotto is a perfect way to transform your cooked turkey into a creamy, flavorful meal. Combining tender turkey pieces with earthy mushrooms, aromatic herbs, and creamy mascarpone, this risotto is rich, satisfying, and perfect for a cozy dinner. The use of leftover turkey and homemade stock makes this recipe both economical and delicious.

Ingredients

Stock and Liquids

  • 1.5 litres hot chicken or turkey stock
  • 125ml white wine or vermouth
  • Juice of half small lemon

Fats

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon Mascarpone

Vegetables and Aromatics

  • 150g chestnut mushrooms, sliced (optional)
  • 1 large onion, peeled and finely diced
  • 1 garlic clove, crushed

Herbs and Seasonings

  • 1 teaspoon dried sage (or one tablespoon fresh, leaves finely chopped)
  • ½ teaspoon dried rosemary (or one teaspoon fresh, leaves finely chopped)
  • Salt and freshly ground black pepper, to taste

Grains and Protein

  • 300g risotto rice
  • 300g leftover turkey meat, cut into bite-size pieces
  • 50g freshly grated Parmesan cheese

Instructions

  1. Prepare the Stock: Keep 1.5 litres of chicken or turkey stock hot on the stove to use for gradually cooking the risotto rice, which helps the rice cook evenly and absorb all the flavors.
  2. Sauté Mushrooms (Optional): Heat olive oil in a large pan over medium heat. Add the sliced chestnut mushrooms and sauté until they release their moisture and turn golden brown. Remove and set aside.
  3. Cook Aromatics: In the same pan, melt the butter. Add the finely diced onion and cook gently until soft and translucent, about 5 minutes. Add the crushed garlic and cook for another minute until fragrant.
  4. Add Herbs and Rice: Stir in the dried sage and rosemary, then add the risotto rice, coating it well in the butter and aromatics. Cook the rice for 1-2 minutes until the edges become translucent, which helps prepare it to absorb liquids properly.
  5. Deglaze with Wine: Pour in the white wine or vermouth and simmer, stirring continuously, until the liquid is mostly absorbed by the rice.
  6. Add Stock Gradually: Start adding hot stock a ladleful at a time, stirring frequently, and allow each addition to be mostly absorbed before adding the next. This process should take around 18-20 minutes until the rice is just cooked but still creamy and slightly firm to the bite.
  7. Incorporate Turkey and Mushrooms: When the rice is nearly done, stir in the reserved sautéed mushrooms and the leftover turkey pieces to warm through.
  8. Finish the Risotto: Remove the pan from heat. Stir in the mascarpone and grated Parmesan cheese until melted and fully combined for an extra creamy texture.
  9. Season and Serve: Add lemon juice, and season with salt and freshly ground black pepper to taste. Serve immediately for the best texture and flavor.

Notes

  • Use hot stock throughout the cooking process to ensure even cooking and creamy risotto texture.
  • Stir the risotto frequently to release starch from the rice, which creates its characteristic creamy consistency.
  • Leftover turkey should be added towards the end of cooking just to warm through, preventing it from drying out.
  • If you prefer a vegetarian version, omit turkey and use vegetable stock instead.
  • If fresh herbs are available, they provide a brighter flavor compared to dried herbs.
  • Serve risotto immediately as it can thicken and lose its creamy texture when cooled.

Find it online: https://justsosavory.com/leftover-turkey-risotto-recipe/