This quick and easy recipe is a great way to use up leftover turkey or chicken, but equally you can use fresh cooked chicken.
- Pinch of Saffron
- 200ml White wine
- 10ml of Fussels Extra Virgin Rapeseed Oil
- 100g Shallots finely chopped
- 1 Garlic clove finely chopped
- 125g Celery finely chopped
- 1 Leek
- 80g Kale roughly chopped
- 175g Risotto rice
- 1 tsp Dijon mustard
- 280g leftover Turkey
- 400ml Stock
- Handful (5g) fresh Tarragon leaves
Preheat your oven to 200°C (180°C Fan).
Start off by adding the saffron to the wine and leave to infuse.
In a large over-proof pan with a lid, melt the butter over a medium heat on the hob. Once melted, add the celery, shallots, leek and garlic, fry slowly for a couple of minutes until soft.
Next it's the kale, cook until slightly wilted.
Time to add the rice, mix well and then add the saffron infused wine, followed with a good stir.
Now let the rice soak up all the wine, keep gently stirring over a medium heat. Once all the wine is absorbed, add the mustard, leftover turkey and the 400ml of stock.
Give the risotto another stir, add the lid to the pan and pop the Baked Leftover Turkey Risotto in the oven for around 20 minutes.
Once the 20 minutes has elapsed, remove from the oven and check the rice is cooked by tasting. If the rice is still a little hard, add some water and pop back in the oven for a further 5-6 minutes.
Once completely cooked, the rice should be soft but not 'mushy', stir through a handful of fresh tarragon and serve.