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Gordon Ramsay Leftover Turkey Risotto

Gordon Ramsay Leftover Turkey Risotto - recipe card
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A creamy, elegant risotto that transforms leftover turkey into a luxurious meal. The mild turkey melds with Parmesan and fresh herbs, while caramelized onions and garlic add depth. Perfect for a post-holiday dinner that feels entirely new.

Ingredients

Scale
  • 4 cups low-sodium chicken or turkey broth
  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (optional; if avoiding alcohol, substitute with 1/2 cup additional broth)
  • 2 cups shredded leftover cooked turkey
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried thyme

Instructions

  1. In a medium saucepan, bring the broth to a simmer over medium heat. Reduce heat to low to keep it hot; a warm broth added gradually is key to creamy risotto.
  2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  3. Add the garlic and cook for 1 minute until fragrant. Do not let it brown or it will turn bitter.
  4. Add the Arborio rice and stir to coat with oil. Toast the rice for 2 minutes, stirring constantly, until the edges of the grains look translucent and the center is opaque. This step builds a nutty flavor and helps release starch.
  5. Pour in the wine (or extra broth) and stir until it is fully absorbed, about 1-2 minutes. The alcohol will cook off, leaving a subtle acidity.
  6. Reduce heat to medium-low. Add 1/2 cup of the hot broth and stir gently until absorbed. Continue adding broth 1/2 cup at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process should take about 18-20 minutes.
  7. After about 15 minutes, taste the rice. It should be tender but still have a slight bite (al dente). If it’s still too firm, continue adding broth until done.
  8. Stir in the shredded turkey, dried thyme, salt, and pepper. Cook for 2-3 minutes until the turkey is heated through. Adjust seasoning to taste.
  9. Remove from heat and stir in the Parmesan, butter, and parsley. The residual heat will melt them into a creamy, glossy sauce. Let the risotto rest for 2 minutes before serving; it will thicken slightly.
  10. Serve immediately in warmed bowls, with extra Parmesan if desired.

Notes

Storage: Cool leftovers completely, then store in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the texture of the rice will become mushy upon thawing. Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the rice. Alternatively, microwave in 30-second intervals, stirring between each, until hot. Do not boil or the rice will become gluey.

Nutrition

Keywords: leftover turkey risotto, turkey risotto recipe, creamy risotto, Italian risotto, leftover turkey recipes, Gordon Ramsay risotto, easy risotto, Parmesan risotto, turkey dinner leftovers, post-holiday meal, one-pot turkey rice, comfort food

Find it online: https://gordonramsayeats.com/gordon-ramsay-leftover-turkey-risotto/