Leftover Turkey Risotto with Charred Sprouts

Fri, 17 December 2021

Eoin Sheehan's Leftover Turkey Risotto with Charred Sprouts recipe

Ingredients:

- 1 Onion

- 2 Garlic Cloves 

- 2 Sticks of Celery

- Olive Oil

- Chicken Stock 

- 200g Arborio Risotto Rice

- 125ml White Wine 

- 150-200g Leftover Turkey Meat

- 50g Parmesan Cheese

- 25g Butter

- Fresh Thyme 

- 1 tsp Mixed herbs 

- 100g Brussel Sprouts 

- Salt & Pepper

Instructions:

1. Dice the onion & garlic and lightly fry in some olive oil for 1-2 minutes, until aromatic. 

2. Add the diced celery & mushrooms to the pan and saute lightly with some salt & pepper seasoning. 

3. Add the rice to the pan (on medium heat) and add the fresh thyme sprigs & mixed herbs. Stir through for 2 minutes and add the white wine to cook-off. 

4. Gradually add the chicken stock ladle by ladle to the risotto as it gently simmers and becomes absorbed by the rice. This will take 15-20 minutes. 

5. Add the grated cheese & another knob of butter to the nearly cooked risotto. Stir in the cooked leftover turkey to the risotto. 

6. In a frying pan, heat some olive oil and fry the chopped sprout for 5-6 minutes until golden and slightly charred.

7. Serve the risotto with the charred sprouts & fresh parsley.