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    Home > Dinner

    Leftover Turkey Risotto

    Published: Dec 17, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    This leftover turkey and mushroom risotto is rich, creamy, and comforting, and a great way to use up those leftovers from Christmas day.
    It's so satisfying making something delicious from leftovers and this risotto certainly ticks all the right boxes.

    Close up picture of a creamy leftover turkey risotto on a white plate with a gold fork in the foreground.
    Leftover Turkey Risotto
    Jump to:
    • 📋 What do we need?
    • 📺 Watch how to make it
    • 🦃 More AMAZING Leftover Turkey Recipes
    • Leftover Turkey Risotto Recipe
    • 🍚 More delicious risotto recipes
    • 💬 Reviews

    Come on, how big was that roast turkey you bought? Big enough to feed a small army?

    Christmas time wouldn't be Christmas time without the leftover turkey butties, the turkey soup, or turkey stock for this leftover turkey risotto.

    I love making the most out of leftovers! So let's get on with this creamy risotto.

    📋 What do we need?

    Ingredients for a Turkey risotto on a wooden board with labels.

    👩‍🍳PRO TIP: You can make your own stock by boiling up the bones from the turkey. It's definitely worth taking the time to do this homemade stock takes this to a whole new level of deliciousness. You can follow my recipe for making Chicken Stock and substitute the chicken bones for Turkey bones.

    📺 Watch how to make it

    Ingredients swaps

    • You could make this a chicken risotto by swapping out the turkey for leftover chicken from your roast chicken dinner.
    • If you're not keen on mushrooms, you can swap them out for a different vegetable. I like to add asparagus (just add them to the pan with the risotto for the last 5-6 minutes), or sometimes will add in peas a few minutes before the end of the cooking time.
    • If you don't want to use wine, then you can substitute with additional stock and an extra squeeze of lemon juice.
    Overhead picture of some leftover turkey and mushroom risotto on a stone plate with a gold fork.

    Even if I'm not cooking on Christmas day, I've been known to buy a turkey just so I can make some leftover-style meals!

    My Turkey leftovers go something like this:

    • Day 1 - Christmas day evening: Roast Turkey and stuffing sandwiches (salted butter and white bread - I don't want any of that wholemeal nonsense over Xmas!!)
    • Day 2 - Boxing Day: Turkey Curry
    • Day 3 Lunch: Crispy Turkey Nachos
    • Day 3 Dinner: This Turkey Risotto with crispy pancetta and mushrooms

    So good!

    Enjoy those turkey butties, the risotto too, and hopefully as many Chocolate Box Brownies (< also made with leftovers) as possible 🙂


    🦃 More AMAZING Leftover Turkey Recipes

    • Overhead of Sweet and sour turkey with peppers and onions in a white oval bowl
      Sweet and Sour Turkey
    • Overhead image of leftover turkey, ham and cheese pasta bake in a black pan
      Leftover Turkey Pasta Bake with Ham and Cheese
    • Use up that leftover turkey with this spicy-as-you-like Turkey Tikka Masala! Cream and delicious, it's on the kids and adults will enjoy. Gluten free too!
      Leftover Turkey Tikka Masala
    • leftover turkey bolognese on a white plate with spaghetti
      Leftover Turkey Bolognese
    • What should you do with all that leftover turkey....Make these Crispy Turkey Nachos!! Crispy fajita-spiced turkey, beans, and a ton of melted cheese!!!
      Crispy Turkey Nachos
    • This Three Bone Soup With Veggies and Beans is a great way to make the most of your leftovers! Filling, tasty and easily made gluten free too!
      Three Bone Soup With Veggies and Beans

    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    Overhead photo of leftover turkey risotto on a white plate, dressed with a sprig of thyme and with a gold fork.

    Leftover Turkey Risotto Recipe

    By: Nicky Corbishley
    This rich and creamy leftover turkey risotto with mushrooms and Pancetta is a great way to use up that mountain of leftover Turkey from Christmas or thanks giving! It's also gluten free!
    5 from 7 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Dinner
    Cuisine British
    Servings 4 -6 serving
    Calories 464 kcal

    Ingredients
     

    • 1 tbsp butter
    • 1 tbsp olive oil
    • 150 g (2 cups) chestnut mushrooms - sliced
    • 150 g (5 oz) pancetta cubes
    • 1 onion - peeled and chopped finely
    • 2 cloves garlic - peeled and crushed
    • 300 g (1 ⅓rd cups) uncooked arborio rice
    • 150 ml (½ cup + 2 tbsp) white wine
    • 1200 ml (5 cups) hot chicken stock - (homemade is best, but water with 3-4 stock cubes works well too).
    • 250 g (2 cups) cooked leftover turkey - shredded
    • ¼ tsp salt
    • ¼ tsp ground black pepper
    • 50 g (½ cup) parmesan, grated
    • Juice of ½ a lemon
    • Fresh thyme

    INSTRUCTIONS
     

    • Add the butter and one tbsp of the oil to a large frying pan. Heat until the butter melts.
    • Add the mushrooms and fry for 4-5 minutes until golden then remove from the pan and place in a bowl.
    • Add the pancetta to the pan, and fry until golden and crisp then remove from the pan and place in the bowl with the mushrooms.
    • Add the finely diced onion to the pan and cook for 3-5 minutes until the onion starts to go translucent.
    • Add in the garlic, stir and cook for a further minute.
    • Next in goes the arborio rice, and stir until the oil has coated the rice.
    • Add in the wine and stir and cook for a couple of minutes stirring regularly until the wine has almost fully absorbed into the rice.
    • Now add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
    • After about 15-17 minutes you should have 1 or 2 ladles of stock left. At this point, add in the shredded turkey, salt and pepper and stir to combine.
    • Add the remaining stock and cook for another 2-3 minutes to heat the turkey through and so the stock can absorb into the rice.
    • Add in the cooked mushrooms, cooked pancetta, parmesan and lemon juice. Give everything a good stir then cook for another minute or 2.
    • Serve topped with a little grated parmesan, some black pepper, and a few sprigs of thyme.

    Video

    ✎ Notes

    Nutritional Information is per serving, using leftover turkey meat.

    Nutrition

    Calories: 464kcalCarbohydrates: 52gProtein: 15gFat: 18gSaturated Fat: 6gCholesterol: 37mgSodium: 767mgPotassium: 313mgFiber: 2gSugar: 2gVitamin A: 170IUVitamin C: 1.8mgCalcium: 137mgIron: 3.2mg
    Keywords Christmas, Ideas for Leftover turkey, Leftover Turkey Recipe, leftovers, roast dinner leftovers
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    🍚 More delicious risotto recipes

    If you liked this Turkey Risotto then here are some more risotto recipes for you to enjoy.

    • Spring Vegetable Risotto with Proscuitto - light and full of flavour!
      Spring Vegetable Risotto with Proscuitto
    • Overhead Picture of lemon risotto topped with fried haloumi slices in a white bowl.
      Lemon Risotto with Fried Halloumi
    • Bowl of creamy tomato risotto topped with crispy crumbs and parsley
      Creamy Tomato Risotto with Crispy Garlic Crumbs
    • This Spring Vegetable Risotto with Creamy Pesto is creamy, cheesy and totally moreish! A fab gluten free and vegetarian dinner!
      Spring Vegetable Risotto with Creamy Pesto
    • Arancini makes such a great appetiser or party food - these ones are made with creamy Grana Padano Cheese and Stuffed with Prosciutto di San Daniele!
      Mushroom and Grana Padano Arancini Stuffed with Prosciutto di San Daniele
    • Creamy Tomato Risotto Balls, filled with creamy boursin cheese, coated in breadcrumbs and fried until golden and crisp.
      Crispy Tomato Arancini

    This post was first published in December 2016, Updated in December 2021 with new photos, an improved recipe, and a video showing you how to make this leftover turkey risotto.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    1. Ian Wright says

      December 26, 2022 at 3:57 pm

      5 stars
      Hi Nicky. Love your recipes. Bought three of your book for my two daughters who are keen cooks and of course me. Lol
      Best wishes for the holiday season and the year ahead. Ian (Ottawa, Canada)

      Reply
    2. Lynn says

      January 19, 2022 at 7:41 am

      5 stars
      Easy to make. I substituted pancetta with the Xmas gammon and added peas and some chestnuts. This was so tasty

      Reply
    3. Amy says

      December 29, 2021 at 6:43 am

      5 stars
      I made this last night for dinner and it was yummy! I needed to use a bit more broth to get the risotto to fully cook. I àlso used chicken as that’s what we ate on Christmas. The flavor was delicious. I had planned on making a different recipe and then saw your video and made yours. I will make this again for sure!

      Reply
    4. Sue says

      December 28, 2021 at 7:33 am

      5 stars
      Just used the leftover turkey in this gorgeous risotto! It was so, so delicious!
      Thanks Nicky and Chris!

      Reply
    5. David Gregory says

      December 27, 2021 at 5:04 pm

      5 stars
      Mouth wateringly tasty

      Reply
    6. Carl says

      January 04, 2020 at 8:49 am

      5 stars
      Made this after Christmas, absolutely gorgeous!

      Reply
    7. Janet Leighs says

      December 27, 2019 at 1:13 pm

      Trying this recipe tonight with left over turkey but only have closed cup mushrooms - will let you know how it goes.

      Reply
    8. MM says

      July 03, 2018 at 6:25 am

      5 stars
      I loved risotto and always looking for a new twist. I made this with leftover chicken and it didn't disappoint. Will definitely try again with leftover turkey when I have some.

      Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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