Turkey Risotto

Creamy turkey risotto with leftover turkey, tender broccoli, and Parmesan cheese. An easy, flavorful Italian-inspired dinner made from scratch.

Course Main Dishes

Cuisine Italian-American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 430kcal

Heat oil in a 10-inch cast iron skillet over medium heat. Add the broccoli and sauté until tender. Remove from the skillet and set aside.
Add the shallots to the same skillet and sauté until translucent. Stir in the pressed garlic and cook for 1 minute, stirring continuously.
Add the uncooked Arborio rice and cook for 2 minutes, stirring regularly. Pour in the white wine and cook until almost completely absorbed.
Add 3 cups of chicken broth, 1 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next.
Stir in the remaining 2 cups of broth, salt, and pepper. Cook for 3 to 4 minutes, stirring regularly.
Stir in the shredded turkey, cooked broccoli, Parmesan cheese, and lemon juice. Cook gently until the turkey is heated through and the risotto is creamy. Serve immediately.

Keep the chicken broth warm throughout cooking to maintain a steady simmer.
Arborio rice provides the starch needed for a creamy risotto. Avoid rinsing it before cooking.
Risotto thickens as it cools. Add a splash of warm broth if needed to restore its creamy texture.
Refrigerate leftovers in an airtight container for up to 3 days.
Warm gently in a skillet over low heat with a splash of broth, stirring occasionally until heated through.