This Italian-inspired turkey risotto transforms leftover turkey into a rich, creamy dinner with tender broccoli and Parmesan cheese. It’s a comforting from-scratch meal that just might make Thanksgiving leftovers your favorite part of the holiday.

Turkey risotto with tender broccoli and shredded turkey in a creamy Parmesan rice mixture, served in a cast iron skillet.

Turn leftover turkey into risotto

I look forward to leftovers almost as much as the holiday feast itself. There’s something satisfying about taking ingredients that are already on hand and turning them into something entirely new. And risotto is one of my favorite ways to do just that.

Despite its reputation for being fussy, risotto is surprisingly easy to make. The secret to getting that beautifully creamy texture is a little patience and the right technique. I’ll walk you through the process and share my best tips for making a great risotto every time.

If you’re looking for more delicious ways to use leftover turkey, be sure to try my leftover turkey grilled cheese, pulled turkey BBQ sandwiches and homemade turkey rice soup, too.

Recipe ingredients

Shallots: Choose firm, fresh shallots for their delicate sweetness and mild onion flavor. They provide an aromatic base that complements the turkey beautifully.
Arborio rice: This high-starch Italian rice is essential for developing risotto’s signature creamy texture. Its grains release starch during cooking while maintaining a slightly firm center.
White wine: A crisp, dry white wine, such as Pinot Grigio, adds acidity and complexity. Avoid sweet wines, which can throw off the savory balance of the dish.
Chicken broth: Choose a full-flavored, well-balanced broth, preferably homemade. The rice absorbs its flavor as it cooks, making broth one of the most important ingredients. My slow simmered chicken broth is ideal for this recipe.
Turkey: Leftover shredded turkey breast or dark meat both work very well in this dish. Dark meat offers a richer flavor, while breast meat has a more delicate taste. Choose turkey that is still moist and tender for the best results.
Parmesan: Freshly grated Parmesan cheese is worth using here. Its complex, nutty flavor adds savory depth, while the finely grated cheese melts smoothly into the risotto. Avoid pre-shredded cheese, which doesn’t melt as smoothly.
Lemon juice: Fresh squeezed lemon juice brings brightness and balance to the rich, savory flavors of the risotto. You won’t distinctly taste the lemon, but its subtle acidity makes the entire dish taste more vibrant and complete.

See the recipe card for full information on ingredients and quantities.

How to Make Turkey Risotto

Step 1: Heat the oil in a 10-inch cast iron skillet over medium heat. Add the broccoli and sauté until tender, stirring occasionally to encourage even cooking. Transfer it to a bowl and set aside.

Step 2: Add the shallots to the same skillet and cook until they begin to turn translucent. Stir regularly to prevent browning. You want to develop their natural sweetness without giving them a toasted flavor.

Step 3: Add the pressed garlic and cook for 1 minute, stirring continuously to keep it from burning. This releases its aroma and mellows its sharpness, creating a fragrant base for the risotto.

Step 4: Stir the uncooked Arborio rice into the skillet and cook for 2 minutes, stirring regularly to coat the grains in the oil. Lightly toasting the rice develops its flavor while preparing it to absorb the cooking liquid.

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Step 5: Pour in the white wine and stir, scraping up any flavorful bits from the bottom of the skillet. Continue cooking until the wine is almost completely absorbed by the rice.

Step 6: Add 3 cups of chicken broth, 1 cup at a time, allowing each addition to be mostly absorbed before adding the next. Stir frequently to encourage the rice to release its starch and develop that signature creamy risotto texture. Keep the mixture at a gentle simmer rather than a vigorous boil.

Step 7: Stir in the remaining broth, salt, and pepper. Continue cooking for 3 to 4 minutes, stirring regularly. The rice should be tender with a slight firmness in the center, surrounded by a creamy sauce.

Step 8: Stir in the shredded turkey, cooked broccoli, freshly grated Parmesan, and lemon juice. Continue cooking gently until the turkey is heated through and the remaining liquid is absorbed into the risotto. The finished dish should be rich and creamy, with rice that holds together loosely rather than becoming stiff or dry.

Top tips

Keep the broth warm: Cold broth lowers the temperature of the rice each time it’s added, interrupting the cooking process. Keep it warm in a saucepan so the risotto cooks steadily from start to finish.
Watch the heat: Cast iron retains heat exceptionally well, so reduce the burner temperature if the rice begins sticking or the liquid evaporates too quickly. A steady, gentle simmer gives you much better control.
Patience is key: Great risotto can’t be rushed. Stir slowly and gently, giving the rice time to absorb each addition of broth before adding more. This gradual process allows the starch to develop a beautifully creamy texture without breaking down the grains.
Pay attention to consistency: Risotto continues to thicken as it sits. If it becomes too thick before serving, loosen it with a splash of warm broth to restore its creamy consistency.
Serve immediately: Risotto is at its best straight from the skillet. As it cools, the rice continues absorbing moisture, and the texture becomes heavier and less delicate.
Storage and reheating: Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth to loosen the rice and restore its creamy consistency. Stir occasionally until heated through.

Serve

This rich, creamy turkey risotto pairs beautifully with fresh salads, flavorful vegetables, and homemade breads.

For something light and refreshing, serve a green salad with lemon oregano salad dressing from scratch or homemade tangy mustard dressing. Warm vegetable sides like classic stewed green beans, zucchini and tomato skillet side, and honey balsamic glazed carrots are equally delicious. Or try spiced braised red cabbage for a sweet and tangy contrast.

Freshly baked easy garlic focaccia brings a savory, garlicky flavor to the table, while soft buttermilk rolls from scratch and homemade pumpkin dinner rolls are wonderful for soaking up every last bit of creamy risotto.

For a bright, tangy addition to the plate, try classic pickled mushrooms, traditional beet sauerkraut, or homemade wine sauerkraut. Each offers a delicious contrast to the richness of the risotto.