FreeFree recipe · Christmas Leftovers
Turkey and mushroom risotto
Creamy mushroom risotto with tender leftover turkey.
- Yield
- 4 servings
- Prep
- 15 min
- Cook
- 33 min
- Total time
- 48 min
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Ingredients
- 320 g leftover roast turkey, diced
- 320 g uncooked arborio rice
- 250 g sliced mushrooms
- 100 g chopped onion
- 25 ml olive oil
- 1,100 ml hot nonalcoholic vegetable stock
- 35 g butter
- 65 g grated Parmesan
- 12 g chopped parsley
Method
- Keep the stock hot in a saucepan over low heat without a vigorous boil.
- Soften onion in olive oil over medium heat for 3 minutes until translucent.
- Add mushrooms and sauté for 5 minutes until their liquid evaporates.
- Stir in uncooked rice for 2 minutes until the grains look glossy.
- Add hot stock one ladle at a time, stirring and topping up as absorbed, for 18 minutes.
- Fold in turkey and cook for 5 minutes until rice is al dente and turkey reaches 74 °C (165 °F) at its center.
- Turn off the heat and stir in butter, Parmesan and parsley.
- Serve immediately, creamy enough to gently spread across the plate.
You'll need
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Presentation
Serve 1 bowl per person; enjoy immediately after preparation.
Suggested pairing
Use leftover roast chicken; without leftovers, thoroughly cook fresh turkey breast and dice it.
Storage
Keep the finished dish in a shallow covered container at 4 °C (40 °F) or below. Eat within 24 hours without exceeding 3 days from the original cooking of the leftovers. Do not reheat twice.
Make ahead
Within 2 hours of Christmas dinner, divide cooked leftovers into shallow covered containers and refrigerate at 4 °C (40 °F) or below. Use within 3 days of the original cooking; for later use, freeze promptly in dated, portioned containers. Thaw in the refrigerator, never on the counter. Reheat only the needed portion once.
Food safety
Discard perishable leftovers left unrefrigerated for over 2 hours (over 1 hour above 32 °C (90 °F)). Reheat previously cooked food to 74 °C (165 °F) at its center using a food thermometer, only once. Repurposing does not reset the storage clock. Check gluten, milk, egg and other allergens; when uncertain, discard. Promptly chill cooked rice due to Bacillus cereus risk.
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