Christmas Leftovers Risotto
A zero waste recipe to use up all those Christmas leftovers in a delicious flavourful rice dish.
Equipment
- 1 Large frying pan
- 1 Wooden spoon
- Set of scales optional
- 1 small saucepan
- 1 Ladle
Ingredients
- 240 g risotto rice or 1 cup
- 2 cloves garlic, minced or finely chopped
- 1/2 cup white wine
- 3 cups stock
- 8 mushrooms approx 1.5 cups sliced
- 1 cup frozen peas
- 400 g cooked turkey meat, shredded
- 100 g ham, diced
- 50 g parmesan optional
- fresh herbs (parsley, basil) to garnish
- olive oil for frying
Instructions
- Heat your stock in a small saucepan so it is ready to use in the recipe.3 cups stock
- In a frying pan saute mushrooms in your choice of oil or butter until just cooked. Remove from pan and set aside.8 mushrooms, olive oil
- Add olive oil to the pan on a medium heat. Add garlic for one minute, stirring continuously. Add the rice and stir well to coat with oil.2 cloves garlic, minced or finely chopped, olive oil, 240 g risotto rice
- Add the white wine and cook for two minutes, stirring occasionally or until absorbed.1/2 cup white wine
- Adding 1/2 a cup of stock at a time, stir the rice gently and allow it to absorb. Repeat this for 15 - 20 minutes until the rice is almost cooked.
- Add the turkey meat and stir it through.400 g cooked turkey meat, shredded
- Add the peas and mushrooms to the pan. Any liquid from the mushrooms can also go in.1 cup frozen peas
- Add the diced ham to the pan. If using parmesan sprinkle this evenly over the pan and stir to mix through.50 g parmesan, 100 g ham, diced
- Garnish with fresh herbs, extra parmesan or salt cured egg.fresh herbs (parsley, basil)