Leftover Turkey Risotto with Roasted Butternut Squash and Asparagus

A straight-on view of a shallow white dinner bowl filled with risotto with left-over turkey, roasted butternut squash, and asparagus.

Leftover Turkey Risotto with Roasted Butternut Squash and Asparagus

Course: Entree

Cuisine: Italian

Keyword: how to make risotto, leftover turkey recipe, Risotto

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: people

Calories: 553kcal

Author: Kris Longwell

This risotto is the perfect way to use up leftover turkey from the holidays. However, it is also fantastic with roasted chicken. Either roast it yourself (see NOTES) or use a rotisserie chicken from the market. Making the stock from scratch puts this dish over the top!

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Equipment

Large skillet
Wooden spoon

Ingredients

7 cups chicken stock heated
4 oz pancetta cubed
¼ cup shallots chopped
1½ cup Arborio rice
½ cup white wine
Kosher salt and black pepper
2 tbsp olive oil
2 cups butternut squash cut into bite-size pieces
8 oz asparagus ends cut off and cut into bite-size pieces
2 cups turkey fully cooked, or cooked chicken
¼ cup pine nuts lightly toasted
¼ cup Parmesan cheese grated
1 tbsp flat-leaf parsley chopped, for garnish

Instructions

Preheat oven to 400° F. Heat the stock/broth over medium-low heat in a pot.
7 cups chicken stock
Cook the pancetta in a large skillet over medium heat until just starting to get crisp. Add the shallots and cook for another 3 to 4 minutes, until softened.
4 oz pancetta, ¼ cup shallots
Add the rice and cook, stirring often, until lightly toasted, about 6 minutes. Add the wine and cook until almost completely evaporated, a couple more minutes. Stir in ½ tsp salt and ½ tsp black pepper (See NOTES regarding salt levels).
1½ cup Arborio rice, ½ cup white wine, Kosher salt and black pepper
Ladle in enough of the hot stock to just cover the rice. Stir frequently with a wooden spoon until almost all of the stock has been absorbed by the rice. Continue this process until the rice is soft and just barely al dente. This will take about 25 to 30 minutes, and you'll use between 6 to 7 cups of stock. Once the rice is almost tender, do a taste taste. Add a little more salt, if needed.
Meanwhile, add the butternut squash in a bowl and toss with 1 tbsp of olive oil and a liberal pinch of salt and pepper. Place the coated squash on a baking sheet and place in the oven. In the same bowl, toss the asparagus with 1 tbsp olive oil and a pinch of salt and pepper. Set the asparagus aside.
2 tbsp olive oil, 2 cups butternut squash, 8 oz asparagus
After 20 minutes of roasting, add the asparagus and cook for 10 minutes more. (Total baking time: Squash: 30, Asparagus: 10). Remove from the oven and set aside.
Add the roasted vegetables and cooked turkey (or chicken) to the risotto. Add a little more stock. The rice should have a creamy texture.
2 cups turkey
Remove from heat and stir in toasted pine nuts (save some for topping the risotto) and Parmesan cheese.
¼ cup pine nuts, ¼ cup Parmesan cheese
Garnish with parsley, pine nuts, and a little more freshly grated Parmesan. Serve at once.
1 tbsp flat-leaf parsley

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

To use roasted chicken, start with one or two skin-on, bone in chicken breasts. Brush all over with olive oil and then liberally salt and pepper. Place on the baking sheet (the same you'll be using to roast the butternut squash and asparagus). Total baking time: Chicken 45 minutes / Squash: 30 minutes / Asparagus: 10 minutes.

Remember to heat the stock before adding the rice. Add the stock in stages (about 1 cup at a time).

Be careful with adding salt. Your leftover turkey and stock may already be well seasoned with salt. Start with just a 1/2 tsp to the rice, and then do a taste test near the end of the cooking process and add more, if needed.

Leftovers can be reheated in the oven (350°F) for 20 minutes, or just heat in the microwave on HIGH for a couple of minutes, or until heated through. Leftovers will keep covered in the fridge for up to 5 days.

Nutrition