Turkey and leek risotto

Prep 40 min
Total 45 min
Serves 4



1/4 cup
4 cups
Homemade turkey broth, recipe below
2 tbsp
leek, finely sliced
1 cup
arborio rice
1/2 cup
1 cup
finely shredded leftover turkey
1/2 cup
grated parmesan


  • HEAT a medium frying pan over medium-high. Add oil. When hot, add sage. Cook until crisp, 15 to 30 sec. Remove to a paper-towel-lined plate to cool.
  • BOIL broth in a small saucepan. Then reduce heat to low to keep warm.
  • MELT butter in a medium saucepan over medium. Add leek and cook, stirring frequently, until leek is soft but not browned, 3 to 4 min. Add rice and stir until glossy, about 1 min. Add wine and stir often until rice has absorbed all of the liquid, 2 to 3 min. Add 1/2 cup of broth. Stir often until rice has absorbed most of the liquid, 3 to 4 min. Continue adding broth, 1/2 cup at a time, until absorbed. Keep heat between medium and medium-low so mixture is just simmering. Stir often until rice is just tender to the bite. The entire stirring and cooking process will take about 25 to 28 min. Risotto should be slightly saucy but not soupy. Stir in turkey and cook for 1 min to warm through. Remove from heat. Stir in parmesan. Ladle risotto into 4 bowls. Top each with a fried sage leaf. Serve immediately.


Calories 511, Protein 24 g, Carbohydrates 44 g, Fat 26 g, Fibre 1 g, Sodium 577 mg. Excellent source of Vitamin B12

Homemade Turkey Broth

Combine turkey neck and giblets with 5 cups water, 2 each carrots and celery stalks, coarsely chopped, 1 chopped onion, 1 bay leaf and 1/2 tsp salt in a large saucepan. Boil, then reduce heat to medium-low. Scoop out and discard any brown foam that floats to the top. Cover and simmer for 30 min. Strain broth through a fine-mesh strainer into a bowl. Discard bones and vegetables. Cool slightly, then refrigerate until ready to use.

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