Recipe: Roasted Turkey Risotto

What is the most important thing that comes from Thanksgiving? Leftovers. The turkey is not even in the oven yet and I am already thinking of ways to use up that leftover turkey. Give this Roasted Turkey Risotto a try, you won't be disappointed!

Roasted Turkey Risotto
5 cups chicken stock
1 1/2 cups Arborio rice
4 tablespoons butter
2 tablespoons olive oil
1 medium onion, diced
2 cups leftover turkey, chopped
1 cup frozen peas
1/2 cup Parmesan cheese, grated
juice of 1 lemon
1 tablespoon dried parsley
1 teaspoon salt
1/4 teaspoon pepper

1. Heat the chicken stock in a medium saucepan just until lightly simmering.
2. In a large skillet, heat the butter, olive oil, and onions over medium-high heat until onions are soft. Add rice and heat until lightly toasted. Add 1 cup of chicken stock and let simmer until stock has been absorbed by the rice. Be sure to stir the risotto often. Add more broth as each cup is absorbed. Continue until all the broth is absorbed and the rice is al dente, about 20 minutes.
3. Stir in the turkey, peas, lemon, parsley, salt and pepper. Heat through.


1 comment:

.caroline armelle. said...

i'll definately be giving that a try. looks amazing!