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.
