So the lovely thing about this recipe is that you could buy turkey breast and prepare it with salt, pepper, white wine and butter in the oven, or you can use the same ingredient on a whole roasted turkey. Either way it’s prepared it tastes delicious!
If you are preparing this for guests and are on schedule, cooking the actual risotto will only take about 20-25 minutes, but to be honest I’ve never had a guest complain about watching me cook while they sip on wine and munch on apps.
I should also mention, John and I prepare a large turkey because we love fresh turkey sandwiches for days to follow, you may want to do the same.
Roasted Turkey Risotto with Grilled Red Onions and Chard – 6 to 8 servings
2 pounds roasted turkey, sliced into into 1/4 inch thick pieces
1 large red onion, peeled and sliced into 1/4 inch thick rounds
3 tablespoons olive oil
6 cups low-sodium turkey stock
4 ounces red chard leaves, chopped
1 1/2 cups Arborio rice
3 tablespoons unsalted butter
1 teaspoon balsamic vinegar
1 teaspoon fresh thyme
Freshly grated Parmigiano-Reggiano
In a large pot, bring the stock to a simmer. Once the turkey is fully cooked, finely chop the meat and add it to the stock. Simmer for 20 minutes and prepare red onions for grill.
Prepare a grill. Toss red onions rings with 1 tablespoon of olive oil, season with salt and pepper, and grill them on a hot fire for 3-5 minutes, on each side, or until they are softened and have grill marks. Remove the onions and allow to cool. Chop coarsely and set aside.
(Don’t worry if you don’t have grill, or find it’s too much work prepare the onions as instructed and bake at 350 degrees F, until browned.)
In a large sautepan, add 1 tablespoon of olive oil, over medium heat. Add the chard to the pan and cook for 2 to 3 minutes, stirring often, chard will wilt – remove from pan. Add 1 tablespoon of olive oil and the arborio rice. Stir to cover the rice in oil. Begin by adding a stock, a little at a time. Usually a soup laddle or two at a time is perfect – the stock should be just above the rice. Gently simmer and add more stock as the current stock gets absorbed. Stir the rice before and after each addition of stock, but make sure not to “squish” the rice by playing around with it too much. Stir in the onion and chard. Right before it’s complete, add the butter and balsamic vinegar, stir well, taste, and season with salt and pepper if need be. The rice will appear pourable, which is the right/perfect consistency. Stir in the thyme.
Divide the risotto among six warm dishes (bowls or plates) and top with freshly grated parmigiana. Serve immediately.