Turkey Risotto Recipe
Recipe By Kitchen Sanctuary
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 thanks giving It's also gluten free
4
16 Rating -
Rate
Non Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Turkey Risotto Recipe
- 1/4 tablespoon Butter
- 1/4 tablespoon Olive oil
- 37.50 gram Chestnut mushrooms sliced
- 37.50 gram Pancetta cubes
- 1/4 Onion peeled and chopped finely
- 1/2 Cloves garlic peeled and crushed
- 75 gram Uncooked arborio rice
- 37.50 milliliter White wine
- 300 milliliter Hot chicken stock
- 62.50 gram Cooked leftover turkey shredded
- 0.06 teaspoon Salt
- 0.06 teaspoon Ground black pepper
- 12.50 gram Parmesan, grated
- 0.13 Juice lemon
- As required Fresh thyme
Nutrition
value
value
1146
calories per serving
52 g Fat79 g Protein78 g Carbs6 g FiberOther
Current Totals
- Fat52g
- Protein79g
- Carbs78g
- Fiber6g
MacroNutrients
- Carbs78g
- Protein79g
- Fiber6g
Fats
- Fat52g
Vitamins & Minerals
- Calcium222mg
- Iron10mg
- Vitamin A266mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B320mg
- Vitamin B62mg
- Vitamin B964mcg
- Vitamin B12< 1mcg
- Vitamin C16mg
- Vitamin E3mg
- Copper1mcg
- Magnesium192mg
- Manganese2mg
- Phosphorus923mg
- Selenium77mcg
- Zinc8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Kitchen Sanctuary