Thanksgiving leftover recipe: turkey risotto
The Thanksgiving turkey’s been roasted, carved and enjoyed with family and friends—and now you’re wondering what to do with the pile of leftovers in the fridge. Well, we’ve got the answer: Our easy turkey risotto recipe is the perfect way to change things up.
This recipe fits in with Slimming World’s healthy eating plan, called Food Optimizing, because it’s filled with lean meat, lots of veggies and filling rice—all cooked in a flavorful broth. And it’s so delicious that no one will guess it’s weight loss friendly!
Prep time: 10 minutes
Cooking time: 50 minutes
Total time: 1 hour
1 large onion, chopped
2 slender leeks, trimmed and thinly sliced
1 red and 1 yellow bell pepper, seeded and coarsely chopped
2 garlic cloves, minced
4 cups reduced-sodium chicken broth
8 oz. dried Arborio rice
A few strands saffron (optional)
3 cups coarsely shredded cooked turkey, skin and visible fat removed
2 Tbsp. chopped fresh parsley
- Put the onion, leeks, bell peppers, garlic and 1 cup of the broth in a large, deep, heavy-based skillet. Cover and bring to a boil over a high heat. Reduce the heat to low and simmer for 5 minutes. Uncover and simmer for about 10 more minutes, until the vegetables are very tender.
- Meanwhile, put the remaining broth in a medium saucepan and bring to a boil over high heat. Reduce the heat to very low, cover and keep it warm.
- Stir the rice into the vegetables and cook gently for 2 minutes, stirring. Add a big ladleful of the broth and the saffron, if using, and cook until the rice has absorbed most of the broth, stirring often. Repeat, adding broth and stirring, until the rice becomes tender with a little bite, about 15 more minutes.
- Stir in the turkey and warm through. Season to taste and sprinkle with the parsley. Divide among warmed soup plates and serve hot.