Turkey And Leek Risotto


  • Prep Time40 mins
  • Total Time45 mins
  • Makes4 servings
Turkey And Leek Risotto

Photo, SIan Richards.

Chatelaine Triple Tested

This creamy risotto—featuring crispy sage leaves and lots of parmesan—gives leftover turkey an elegant new life.


  • 1/4 cup canola oil

  • 4 sage leaves

  • 4 cups turkey broth, (see link to recipe below)

  • 2 tbsp butter

  • 1 leek, finely sliced

  • 1 cup arborio rice

  • 1/2 cup white wine

  • 1 cup finely shredded leftover cooked turkey

  • 1/2 cup grated parmesan


  • HEAT a medium frying pan over medium-high. Add oil. When hot, add sage. Cook until crisp, 15 to 30 sec. Remove to a paper-towel-lined plate to cool.

  • BOIL broth in a small saucepan. Then reduce heat to low to keep warm.

  • MELT butter in a medium saucepan over medium. Add leek and cook, stirring frequently, until leek is soft but not browned, 3 to 4 min. Add rice and stir until glossy, about 1 min. Add wine and stir often until rice has absorbed all of the liquid, 2 to 3 min. Add 1/2 cup of broth. Stir often until rice has absorbed most of the liquid, 3 to 4 min. Continue adding broth, 1/2 cup at a time, until absorbed. Keep heat between medium and medium-low so mixture is just simmering. Stir often until rice is just tender to the bite. The entire stirring and cooking process will take about 25 to 28 min. Risotto should be slightly saucy but not soupy. Stir in turkey and cook for 1 min to warm through. Remove from heat. Stir in parmesan. Ladle risotto into 4 bowls. Top each with a fried sage leaf. Serve immediately.

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Nutrition (per serving)

Calories 511, Protein 24g, Carbohydrates 44g, Fat 26g, Fibre 1g, Sodium 577mg.
Excellent source of Vitamin B12.

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