Turkey And Leek Risotto Recipe

Name: Turkey And Leek Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter, divided; 2 teaspoons olive oil, divided; 3 cups thinly sliced leek (about 3 large); 3/4 teaspoon salt, divided; 1/4 cup finely chopped shallots; 1 1/2 cups uncooked Arborio rice or other short-grain rice; 1/2 cup dry white wine; 2 cups chopped cooked turkey (light and dark meat); 1/3 cup grated fresh pecorino Romano cheese; 1 1/2 tablespoons chopped fresh thyme; 1 tablespoon chopped fresh sage; 1/4 teaspoon freshly ground black pepper

Servings: persons

1 tablespoon butter, divided
2 teaspoons olive oil, divided
3 cups thinly sliced leek (about 3 large)
3/4 teaspoon salt, divided
1/4 cup finely chopped shallots
1 1/2 cups uncooked Arborio rice or other short-grain rice
1/2 cup dry white wine
2 cups chopped cooked turkey (light and dark meat)
1/3 cup grated fresh pecorino Romano cheese
1 1/2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh sage
1/4 teaspoon freshly ground black pepper

1
Bring Turkey Stock to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2
Melt 1 teaspoon butter and 1 teaspoon oil in a large saucepan over medium heat. Add leek to pan; cook 7 minutes or until tender, stirring occasionally. Stir in 1/4 teaspoon salt. Place leek mixture in a small bowl. Melt remaining 2 teaspoons butter and remaining 1 teaspoon oil in pan. Add shallots to pan; cook 2 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1/2 cup stock and 1/4 teaspoon salt; cook until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of the stock is absorbed before adding the next (about 28 minutes total).
3
Stir in turkey and leek mixture; cook 1 minute or until thoroughly heated. Remove from heat; stir in remaining 1/4 teaspoon salt, pecorino Romano cheese, thyme, sage, and pepper.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon butter, divided, 2 teaspoons olive oil, divided, 3 cups thinly sliced leek (about 3 large), 3/4 teaspoon salt, divided, and more.

Yes, Turkey And Leek Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey And Leek Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions