Leftover Turkey Sunshine Risotto
Golden saffron rice, aniseedy tarragon and shredded leftover turkey, combined with white wine and stock to create this sunny winter dish
Christmas, Dinner, Main Course
By: Debbie Jones
Shallots finely chopped
Garlic clove finely chopped
Celery finely chopped
Kale roughly chopped
5g fresh Tarragon leaves
Top with extra tarragon leaves and a few extra strands of saffron
Preheat oven to 180 degrees Fan.
First prepare the saffron by adding it to the 200ml of white wine and leaving to soak for a few minutes.
In a large ovenproof dish, add the butter and melt on a medium heat. Next add the shallots, garlic and celery then fry gently for 2-3 minutes or until soft.
Next add the kale and continue to cook until it begins to wilt slightly.
Add the rice and mix well before pouring in the wine and saffron.
Simmer on a medium heat until the wine is completely soaked up by the rice and then add the mustard, leftover turkey and the stock.
Mix well, pop on the lid and bake in the oven for 20 minutes.
After 20 minutes remove from the oven and taste to check the rice is cooked through. If its still a little hard top up with a little water and return to the oven for a further 5 minutes.
When fully cooked through, stir in a handful of fresh tarragon leaves and serve.
Top with extra tarragon and a few extra strands of saffron if desired
click here for traffic light nutritional info for this recipe
Leftover Turkey Sunshine Risotto https://properfoodie.com/leftover-turkey-risotto/