Aimee Fortney's Leftover Turkey Risotto - WSMV News 4

Aimee Fortney's Leftover Turkey Risotto

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Leftovers everywhere? Here's a great way to incorporate leftovers in a yummy dish that will taste new and delicious!

AIMEE FORTNEY'S LEFTOVER TURKEY RISOTTO

  • 5 cups chicken broth
  • 2 Tablespoons butter
  • 1 Tablespoons Extra-Virgin Olive Oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced (if using)
  • 2 cups arborio (risotto) rice
  • 1 cup white wine + 3/4 cup to finish the dish (I used Casillero del Diablo Sauvignon Blanc)
  • salt and pepper to taste
  • freshly grated Parmesan or Asiago cheese
  • 2 cups diced turkey
  • 1 to 2 cups leftover vegetables

In a small saucepan, heat chicken broth. In a large, deep skillet, melt the butter into the oil over medium heat. Add onions and cook for about 3 to 5 minutes, and if adding garlic, add garlic next. Now add the rice, and stir to coat the rice, and cook for just a couple of minutes. Now add your wine, stir and let the rice absorb the wine. This will only take a minute or two. Now comes the part where you are “working” on it. You are going to add, one ladle at a time, the chicken broth, for the next 25 to 30 minutes. Each time, you will add the liquid, stir as it is absorbed, and repeat. The rice will absorb the chicken broth, and you will be able to tell that it is time for the next ladle of broth. Use all of your chicken broth, stirring constantly, or the rice will stick to the pan, and burn. At the end, add the cooked turkey and any leftover vegetables. Add the other 3/4 cup wine, the cheese, and any salt and pepper needed. Stir gently to combine and allow the last of the wine to soak into the rice. Add freshly squeezed lemon juice at the end.

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