FAVOURITES
GO TO FAVOURITES
The perfect way to use up those Christmas left-overs and reduce waste this Christmas!
150g Butter
500g Shredded carrot, onion & parsnip
250ml White wine
500g Risotto rice
500ml Chicken stock
3 Large carrots
100g Parmesan
Left over turkey [approx 200g]
Salt & pepper
Handful of sage
Left over meats [bacon, prosciutto, ham etc]
Sprinkle of parmesan
Recipe
Melt half of the butter in the bottom of a pan & add the grated onion, carrot & parsnip.
Cook on a low heat until slightly softened.
Add the white wine to the pan & cook for a further few minutes until the wine has dissolved.
Then remove from the heat.
Once the wine has dissolved, add the risotto rice & half of the stock & stir.
Put the pan back on the heat & continue to cook the rice, gradually adding stock a little at a time.
Whilst your risotto rice is cooking, start to make the carrot purée.
Peel the carrots & slice them into small chunks.
Add them to a pan with the water & remaining butter.
Simmer on a low heat until the carrots have softened.
Once softened, season & use a blender to blend them into a smooth purée.
Your risotto rice should also be cooked through now, so remove this from the heat.
Mix the carrot purée into the risotto mixture until fully incorporated.
Now shred your left-over turkey using a knife & fork.
Add to the risotto rice along with half of the parmesan & some more seasoning.
Chop & add half the sage leaves & return to the heat until the turkey is cooked through.
Any other left-over Christmas meats can be cooked in a separate pan until they crisp up slightly.
Once cooked, remove from the heat & begin to plate up.
Sprinkle the remaining parmesan & cheese on top, then finish with the crispy meats.
Enjoy!
