Leftover Turkey Risotto

Serves: Six | Prep: 20 min | Cook: 45 min

Ingredients:

Leftover Turkey Risotto:
5 cups chicken stock
1 Tbsp olive oil
4 oz smoked bacon, finely chopped
1 Tbsp butter
8 oz mushrooms, sliced
1 onion, chopped
2 garlic cloves, minced
2 tsp fresh thyme, minced
1/4 tsp pepper
1 1/2 cup arborio rice
1/2 cup white wine
2 cups leftover turkey, chopped
1/2 cup parmesan cheese, grated
3 Tbsp mascarpone cheese
1 tsp freshly ground black pepper

Directions:
Heat the stock in a small saucepan over low heat and keep it warm.

In a dutch oven, heat the oil and add the bacon. Cook for 6–8 minutes, or until crisp. Transfer the bacon to a paper towel–lined plate.

In the same pot, melt the butter. Add the mushrooms and onions and cook for 4–6 minutes, stirring occasionally, until softened. Stir in the garlic, thyme, and pepper and cook for 1 minute.

Add the rice and stir to coat it in the butter and aromatics. Pour in the wine and cook for about 2 minutes, until it has mostly evaporated.

Add 2 ladles of the warm stock to the rice. Stir and let it simmer until the liquid is absorbed, about 5–10 minutes. Continue adding the stock 2 ladles at a time, allowing each addition to absorb before adding the next. This process will take about 30 minutes total.

Once all the stock has been added and the rice is creamy, reduce the heat. Stir in the parmesan, mascarpone, cooked bacon, and chopped turkey. Mix until everything is smooth, creamy, and heated through, about 2 minutes.

Serve warm, topped with extra thyme, parmesan, and freshly grated black pepper.

More Delicious Recipes:
Roasted Butternut Squash Risotto
Mushroom Mascarpone Risotto
Garlic and Herb Roasted Turkey
Turkey and Leek Pie with Phyllo