Leftover turkey and asparagus risotto

Leftover turkey and asparagus risotto

Essential Ingredient:
Turkey Breast Joint

Essential Ingredient:

Turkey Breast Joint
Rating:
Serves:3-4
Prep time:25 mins
Cook time:30 mins
Total time:55 mins
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Ingredients

Ingredients

1 tbsp olive oil

250g of carved/sliced turkey breast

Risotto rice 200g

1 medium shallot / quarter of a white onion

1 litre vegetable stock, using 2 stock cubes

2 tablespoons white wine

200g asparagus spears, finely sliced

Fresh parsley

Knob of butter

30g Parmesan

Seasoning to taste

To serve

To serve

Tossed green salad.
Method Method
  1. The turkey:
  2. Cover turkey on a microwaveable plate to reheat for approx 2 minutes depending on the quantity of turkey you have and your microwave.
  3. The Risotto:
  4. Put the oil in a pan on a medium heat along with the shallots, rice and white wine.
  5. Reduce the white wine.
  6. Slowly add the vegetable stock 1 ladle at a time, once the previous ladle has been absorbed by the rice.
  7. Add the asparagus during the last 3 minutes of cooking.
  8. Once the asparagus is cooked, add parmesan, salt and butter to taste.
  9. Serve with the roasted turkey on top.

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Serves 3-4 people Serves 3-4 people
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