Leftover Turkey Mushroom and Pancetta Risotto

• Gluten free

• Meat

  • 6 slices Pancetta
  • 250 g Turkey, cooked

• Produce

  • 150 g Chestnut mushrooms
  • 1 clove Garlic
  • 1/2 Lemon, Juice of
  • 1 Onion
  • 1 Parsley, fresh
  • 1 Thyme, fresh

• Pasta & Grains

  • 300 g Arborio rice

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 50 g Parmesan, grated

• Beer, Wine & Liquor

  • 150 ml White wine

• Liquids

  • 1200 ml Chicken stock - i used boiled water, hot

Found on kitchensanctuary.com

Description

Ingredients

• 1 tbsp butter
• 2 tbsp olive oil
• 150g (2 cups) chestnut mushrooms, sliced
• 6 slices pancetta
• 1 onion, peeled and chopped finely
• 1 clove garlic, peeled and crushed
• 300g (1⅓ cups) uncooked arborio rice
• 150ml (1/2 cup plus 2 tbsp) white wine
• 1200ml (5 cups) hot chicken stock – I used boiled water and 2 heaped tsp of Essential Cuisine Chicken Stock Powder
• 250g (2 cups) cooked turkey (or chicken), shredded
• ¼ tsp salt
• ¼ tsp ground black pepper
• 50g (1/2 cup) parmesan, grated
• Juice of ½ a lemon
• Fresh thyme
• Fresh parsley

Directions

• Add the butter and one tbsp of the oil to a large frying pan. Heat until the butter melts. Add the mushrooms and fry for 4-5 minutes until golden. Remove from the pan.
• Add the pancetta to the pan, and fry, turning once until golden and crisp – about 1 minute. Remove from the pan and slice into small pieces.
• Add the remaining one 1 tbsp of oil to the pan, add the onion and cook for 3-5 minutes until the onion starts to go translucent. Add in the garlic, stir and cook for a further minute. Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
• After about 17-18 minutes you should have 1 or 2 ladles of stock left. At this point, add in the shredded turkey, salt and pepper. Stir and continue to cook, adding another ladle of the stock. After another 2-3 minutes, taste the risotto. The rice should have softened but still have a slight bite to it. If it’s too hard, add another ladle of stock and cook for a further couple of minutes.
• Add in the cooked mushrooms and pancetta and allow to heat through for a minute, then add in the parmesan and lemon juice. Give everything a good stir then turn off the heat.
• Top with a little grated parmesan, some black pepper, fresh parsley and a few sprigs of thyme before serving.