Every single year everyone has to find a way to use up the leftover turkey – the bits that weren’t particularly appetising on the days itself and no one could be bothered to mess with. Last year I created this recipe for the first time, as I hate wasting food and really wanted to see if turkey would work in risotto. In previous years I have always found Turkey to be pretty a dry meat, but last year my grandma and I decided to use a whole packet of butter resulting in a moist and delicious meat perfect for our Christmas roast. I knew this would work so much better in the risotto so just went for it. We never have any vegetables or potatoes left over, so simply used the leftover turkey and cranberry sauce. In the risotto itself it is turkey and peas, topped with cranberry sauce at the end. This combination with the sauce seems so strange, but believe me, it works so unbelievably well. The sweet sauce compliments the risotto so well. Risotto is my all time favourite meal, and is so good when you have meat leftover. It was so warming eating this on Boxing day last year, and was something a bit different to what we have eaten in the years before. I am going to share the quick and simple recipe here, hopefully giving you a little bit of inspiration for this year. 
Turkey Risotto
Prep Time: 10 minutes
Cook Time: 40 minutes
Skill: Easy
Ingredients: 
Leftover Turkey // 1 cup Risotto Rice // 1 Onion finely chopped // 4 Garlic Cloves finely chopped // 1 Lemon zest & juice // 1 tbsp Cranberry Sauce // 1 Pint Chicken Stock // 1/2 cup White Wine // 1 Cup Parmesan // 1 cup frozen Peas // Handful Spinach

Prepare all your ingredients ready to put into the risotto. The stock needs to be mixed and read to go. Heat up some olive oil in a wide pan, enough to coat all the onion. Add the onion and garlic and cook on a medium low heat. Continuously stir to ensure an even cook. Add the risotto rice to the onion and stir until it is all combined together. Add the white wine and hear is sizzle. Stir until all the liquid is combined. Add the stock about 100ml at a time and stir until absorbed. When you have added the last of the stock, lemon zest add the turkey, peas and spinach. Stir together until creamy, then add the parmesan and season. Serve immediately, top with some cranberry sauce and parmesan. 

– enjoy! – 


…………………………………………………………………………………………………………………………..

This recipe is my own. 

%d bloggers like this: