Grammy's Kitchen · Risotto · Leftover Turkey Risotto
One of 89 risotto recipes we measured
10 cooks on www.kitchensanctuary.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 453% |
| fat | 9% | 15% |
| protein add | 150% | 22% |
| vegetables and beans | 50% | 38% |
| aromatics | 52% | 6% |
| salt | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tbsp butter |
| 14 g | 1 tbsp olive oil |
| 150 g | 150 g (2 cups) chestnut mushrooms (sliced) |
| 150 g | 150 g (5 oz) pancetta cubes |
| 150 g | 1 onion (peeled and chopped finely) |
| 6 g | 2 cloves garlic (peeled and crushed) |
| 300 g | 300 g (1 1/3rd cups) uncooked arborio rice |
| 150 ml (1/2 cup + 2 tbsp) white wine | |
| 1200 ml (5 cups) hot chicken stock ((homemade is best, but water with 3-4 stock cubes works well too).) | |
| 250 g | 250 g (2 cups) cooked leftover turkey (shredded) |
| 2 g | 1/4 tsp salt |
| 1 g | 1/4 tsp ground black pepper |
| 50 g | 50 g (1/2 cup) parmesan (grated) |
| juice of 1/2 a lemon | |
| grated parmesan | |
| freshly ground black pepper | |
| fresh thyme |
Method: 12 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Left all components out for teenager to do whilst I shouted the instructions out from comfort of armchair, used bacon instead of pancetta, double amount of parmesan and added creme cheese at end to make creamy as he had left rice to absorb bit too much but the” — a cook, 5.0★
“I made this last night for dinner and it was yummy! I needed to use a bit more broth to get the risotto to fully cook. I àlso used chicken as that’s what we ate on Christmas. The flavor was delicious. I had planned on making a different recipe and then saw you” — a cook, 5.0★