Imagine transforming your ordinary leftover turkey into a restaurant-worthy Italian masterpiece that will have your family begging for seconds! This Leftover Turkey Mushroom Pancetta Risotto isn't just another recipe—it's a creamy, indulgent culinary journey that turns simple ingredients into a gourmet experience. With crispy pancetta, tender turkey, and perfectly cooked Arborio rice, this dish proves that leftovers can be far more exciting than just a reheated meal.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup leftover turkey, shredded
- 1 cup mushrooms, sliced
- 100g pancetta, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping onions, mincing garlic, slicing mushrooms, and shredding leftover turkey. Set aside.
- In a large heavy-bottomed saucepan, heat chicken broth and keep it simmering on low heat. This will be used for gradually adding to the risotto.
- In a separate large skillet, render pancetta over medium heat until crispy and golden brown, about 5-6 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
- In the same skillet with pancetta fat, sauté chopped onions until translucent, approximately 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Add Arborio rice to the skillet and toast the grains for 2 minutes, stirring constantly to coat each grain with fat and prevent burning.
- Begin adding hot chicken broth one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed before adding the next, which helps release the rice's natural starches and creates a creamy texture.
- When rice is nearly tender, add sliced mushrooms and continue cooking, stirring frequently to prevent sticking.
- After approximately 18-20 minutes of gradual broth addition, check rice for doneness. It should be creamy but still have a slight bite (al dente).
- Fold in shredded turkey and crispy pancetta, stirring to distribute evenly and warm through.
- Remove from heat and stir in grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
- Let risotto rest for 2-3 minutes to allow flavors to meld and achieve optimal creamy consistency. Serve immediately in warm bowls.
Tips
- Use hot broth: Always keep your chicken broth simmering separately and add it gradually to ensure even cooking and maximum creaminess.
- Constant stirring is key: Risotto requires patience and attention. Stir frequently to prevent sticking and help release the rice's natural starches.
- Choose the right rice: Arborio rice is essential for authentic risotto texture—its high starch content creates that signature creamy consistency.
- Don't rush the cooking process: Slow and steady wins with risotto. Each ladle of broth should be fully absorbed before adding the next.
- Finish with freshly grated Parmesan: Adding cheese at the end enhances flavor and contributes to the luxurious texture.
- Serve immediately: Risotto is best enjoyed right after cooking when it's at its creamiest and most delicious.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 65mg
