Rich, creamy and comforting, this leftover turkey and mushroom risotto is a great way to use up Christmas Day leftovers.
It is so satisfying to turn leftovers into something delicious and this risotto certainly meets all requirements.
Come on how big was that roast turkey you bought? Big enough to feed a small army?
Christmastime wouldn’t be Christmastime without the leftover turkey butties, the turkey soup or turkey stock for this leftover turkey risotto.
I love making the most of leftovers! Get started with this creamy risotto.
What do we need?
PRO TIP† You can make your own stock by boiling the turkey bones. It is well worth taking the time to make this homemade stock and take it to a whole new level of deliciousness. You can follow my recipe for Making chicken stock and replace the chicken bones with turkey bones.
📺 Watch how to make it
- You could turn this into a chicken risotto by swapping the turkey for your leftover chicken fried chicken dinner.
- If you don’t like mushrooms, you can swap them for another vegetable. I like to add asparagus (just add them to the pan with the risotto for the last 5-6 minutes), or sometimes add peas a few minutes before the end of the cooking time.
- If you don’t want to use wine, you can replace it with extra stock and an extra squeeze of lemon juice.
Even when I’m not cooking on Christmas Day, I’ve been known to buy a turkey so I can make some leftover meals!
My turkey leftovers go something like this:
- Day 1 – Christmas Day Evening: Roasted Turkey and filling sandwiches (salted butter and white bread – I don’t want any of that whole grain crap at Christmas!!)
- Day 2 – Boxing Day: Turkey Curry
- Day 3 Lunch† Crispy Turkey Nachos
- Day 3 Dinnerr: This Turkey Risotto with crispy pancetta and mushrooms
Enjoy those turkey butties, the risotto too, and hopefully just as much Chocolate Box Brownies (< also made with leftovers) possible 🙂
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Leftover turkey risotto recipe
This rich and creamy leftover turkey risotto with mushrooms and pancetta is a great way to use up that mountain of leftover turkey from Christmas or thank yous! It’s gluten free too!
Place the butter and a tablespoon of oil in a large skillet. Heat until the butter melts.
Add the mushrooms and cook for 4-5 minutes until golden brown, then remove from the pan and place in a bowl.
Add the pancetta to the pan, cook until golden brown and crispy, remove from the pan and place in the bowl with the mushrooms.
Add the chopped onion to the pan and cook for 3-5 minutes until the onion starts to become translucent.
Add the garlic, stir and cook for a further minute.
Next comes the arborio rice and stir until the oil has coated the rice.
Add the wine and stir and cook for a few minutes, stirring frequently, until the wine is almost completely absorbed into the rice.
Now add the stock spoon by spoon – make sure each ladle is almost completely incorporated before adding the next. Make sure to stir regularly.
After about 15-17 minutes you should have 1 or 2 ladles of stock left. At this point, add the shredded turkey, salt and pepper and stir to combine.
Add the remaining stock and cook for an additional 2-3 minutes to heat through the turkey and allow the stock to infuse into the rice.
Add the cooked mushrooms, cooked pancetta, Parmesan cheese and lemon juice. Stir well and cook for another minute or 2.
Serve with a little grated Parmesan cheese, some black pepper and a few sprigs of thyme.
Nutritional information is per serving, with leftover turkey meat.
Calories: 464kcalCarbohydrates: 52GProtein: 15GFat: 18GSaturated fat: 6Gcholesterol: 37mgSodium: 767mgPotassium: 313mgFiber: 2GSugar: 2GVitamin A: 170IUVitamin C: 1.8mgCalcium: 137mgIron: 3.2mg
🍚 More delicious risotto recipes
If you liked this turkey risotto, here are some more risotto recipes to enjoy.
This post was first published in December 2016, updated in December 2021 with new photos, an improved recipe, and a video showing you how to make this leftover turkey risotto.
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