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!
Add the butter and oil to a large frying pan. Heat until the butter melts.
1 tbsp butter, 1 tbsp olive oil
Add the mushrooms and fry for 4-5 minutes until golden then remove from the pan and place in a bowl.
150 g (2 cups) chestnut mushrooms
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.
150 g (5 oz) pancetta cubes
Add the finely diced onion to the pan and cook for 3-5 minutes until the onion starts to go translucent.
1 onion
Add in the garlic, stir and cook for a further minute.
2 cloves garlic
Next in goes the arborio rice, and stir until the oil has coated the rice.
300 g (1 1/3rd cups) uncooked arborio 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.
150 ml (1/2 cup + 2 tbsp) white wine
Now add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
1200 ml (5 cups) hot chicken stock
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.
250 g (2 cups) cooked leftover turkey, ¼ tsp salt, ¼ tsp ground black pepper
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.
50 g (1/2 cup) parmesan, juice of ½ a lemon
Serve topped with a little grated parmesan, some black pepper, and a few sprigs of thyme.
grated parmesan, fresh thyme, freshly ground black pepper
Video
Notes
Nutritional Information is per serving, using leftover turkey meat.