Leftover Turkey Risotto

4 standard portions

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Ingredients

• 2 tablespoons Butter
• 1 Leek (sliced)
• 2 Shallots (diced)
• 2 Garlic cloves (crushed)
• 120 g Shiitake mushrooms (chopped)
• 150 g Risotto (arborio) rice
• 700 ml Chicken stock ((use certified gluten free stock to ensure this recipe is gluten free))
• 4 sprigs Fresh thyme (leaves only)
• 115 g Leftover turkey
• 30 g Parmesan (grated)
• 1 tablespoon Lemon juice
• ½ teaspoon Ground black pepper
• ¼ teaspoon Fine sea salt

Method

1. Soften the shallots and leek: Melt 2 tablespoons of Butter in a large, deep frying pan or saucepan over a medium heat. Add 2 Shallots (finely chopped) and 1 Leek (sliced). Cook gently for 5–7 minutes, until softened but not browned. Add 2 Garlic cloves (crushed) and cook for another 30 seconds.
2. Cook the mushrooms: Add 120 g of Shiitake mushrooms (chopped) and cook for another 4–5 minutes, until they soften and most of their released moisture has evaporated.
3. Add the rice: Stir in 150 g of Risotto (arborio) rice and cook for 1-2 minutes, until the grains are coated in the butter and the edges look slightly translucent.
4. Simmer: Add 4 sprigs of Fresh thyme (leaves only) and a ladleful of the 700 ml of Chicken stock.Stir regularly over a gentle simmer until most of the liquid has been absorbed, then add another ladleful. Continue for approximately 18-25 minutes, adding more stock as needed.
5. Add the turkey: When the rice is nearly tender, stir in 115 g of Leftover turkey (shredded) with another splash of stock.Continue cooking for approximately 3–5 minutes, until the rice is tender with a slight bite and the turkey is piping hot throughout.
6. Add the final ingredients: Remove from the heat and stir through 30 g of Parmesan, 1 tablespoon of Lemon juice and ½ teaspoon of Ground black pepper.Taste before adding up to ¼ teaspoon of Fine sea salt.If the risotto looks too thick, stir in a little more hot stock until it is creamy and loose enough to spread gently across the plate.
7. Serve immediately.