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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.
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.
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!
