Turkey, pancetta and mushroom risotto in a bowl with fresh thyme on top

Leftover Turkey Mushroom and Pancetta Risotto

Rich and creamy turkey, mushroom and Pancetta Risotto - A great way to use up that mountain of leftover Turkey! It's also gluten free!
Course Dinner
Cuisine British
Keyword Ideas for Leftover turkey, Leftover Turkey Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 servings
Author Nicky Corbishley


  • 1 tbsp butter
  • 2 tbsp olive oil
  • 150 g chestnut mushrooms, sliced
  • 6 slices pancetta
  • 1 onion peeled and chopped finely
  • 1 clove garlic peeled and crushed
  • 300 g uncooked arborio rice
  • 150 ml white wine
  • 1200 ml hot chicken stock – I used boiled water and 2 heaped tsp of Essential Cuisine Chicken Stock Powder
  • 250 g cooked turkey (or chicken), shredded
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 50 g parmesan, grated
  • Juice of ½ a lemon
  • Fresh thyme
  • Fresh parsley


  • 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. Remove from the pan.
  • Add the pancetta to the pan, and fry, turning once until golden and crisp – about 1 minute. Remove from the pan and slice into small pieces.
  • Add the remaining one 1 tbsp of oil to the pan, add the onion and cook for 3-5 minutes until the onion starts to go translucent. Add in the garlic, stir and cook for a further minute. Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then 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 17-18 minutes you should have 1 or 2 ladles of stock left. At this point, add in the shredded turkey, salt and pepper. Stir and continue to cook, adding another ladle of the stock. After another 2-3 minutes, taste the risotto. The rice should have softened but still have a slight bite to it. If it’s too hard, add another ladle of stock and cook for a further couple of minutes.
  • Add in the cooked mushrooms and pancetta and allow to heat through for a minute, then add in the parmesan and lemon juice. Give everything a good stir then turn off the heat.
  • Top with a little grated parmesan, some black pepper, fresh parsley and a few sprigs of thyme before serving.


Nutritional Information is per serving, using leftover turkey meat.

Nutritional Information

Calories: 464kcal | Carbohydrates: 52g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 767mg | Potassium: 313mg | Fiber: 2g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 1.8mg | Calcium: 137mg | Iron: 3.2mg
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