Shortcut Turkey Risotto Shortcut Turkey Risotto

Image: Jeff Coulson

Risotto is generally a labour of love. Our shortcut version eliminates most of the stove-top stirring, but produces equally silky results and turns ho-hum turkey leftovers into a special meal. Make sure to serve the risotto as soon as it's done cooking; as it stands, it thickens quickly and loses some of its creamy texture.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: January 2014



In large saucepan over medium heat, melt butter; cook onion, carrots, garlic and thyme until onion is softened, about 5 minutes. Add rice, salt, pepper and sage, stirring to coat and toast grains, about 1 minute.

Add broth and 2 cups water; bring to boil, stirring constantly. Reduce heat, cover and simmer until rice is creamy and tender, about 15 minutes. Stir in turkey and zucchini; cook, stirring, until heated through, about 2 minutes. Stir in lemon juice and half of the Parmesan cheese. Serve immediately, topped with remaining cheese.

Change it up: Shortcut Chicken Risotto - Substitute shredded cooked chicken breast for turkey.

Nutritional facts per each of 6 servings: about

  • Fibre 2 g
  • Sodium 529 mg
  • Sugars 3 g
  • Protein 18 g
  • Calories 304.0
  • Total fat 5 g
  • Potassium 314 mg
  • Cholesterol 34 mg
  • Saturated fat 2.6 g
  • Total carbohydrate 46 g


  • Iron 8.0
  • Folate 7.0
  • Calcium 9.0
  • Vitamin A 48.0
  • Vitamin C 7.0
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Lunch & Dinner

Shortcut Turkey Risotto