Thursday, 26 December 2013

left-over turkey and champagne risotto

... this is the third and final of my 'left-over' recipes written for December's Lincolnshire Life Magazine and probably my favourite even though it's stupidly simple to make... it's just so tasty and such a light and clean way to finish off the turkey... this recipe was also featured on the brilliant My Life in Knitwear blog as part of Rachel's Advent run up to Christmas...

... and as we relax into the sofa and yet another viewing of The Wizard of Oz our thoughts will turn to what the heck we do with all that left-over food.  As it happens I think I look forward to left-overs the most.  One of my favourite things in the world is a turkey, stuffing and coleslaw sandwich and who can say no to a slab of bubble and squeak with a runny fried egg on top?

Here’s a little glamorous left-over idea that I love and hopefully something a little different from the usual turkey casserole…

Turkey, pea and champagne oven-baked risotto
The last thing you want to be doing on boxing day or the day after is stand in front of a stove preparing a risotto, so this oven-baked version is quick and easy and packed with flavour, plus a little left-over Christmas bubbles should there be any!

Left-over turkey –shredded
1 medium onion – finely chopped
1 glass champagne
250g Arborio risotto rice
500ml good quality vegetable stock
75g frozen garden peas

pre-heat the oven to 170C

in a pan gently sauté the onions in a little butter until soft then place these into an oven-proof dish along with the shredded turkey and pop this into the oven for 5 minutes to heat through

pour in the rice and the champagne and stir together then place back in the oven again for five minutes

pour in the stock, stir and cover with foil then place back in the oven for 15 minutes or until all the liquid is absorbed, stir in the peas and serve

merry christmas, eat and of course, enjoy!



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