This is a recipe for a paddle-type air fryer such as an Actifry™ .
This turkey risotto is a great way to use up leftover turkey from Thanksgiving or Christmas — and a pleasant change from the usual “turkey soup.” Just toss the turkey carcass in some water in a pot for an hour or so to get your stock, and voila, your stock and your meat.
Your only “active time” work is cleaning the meat off the carcass to get your chopped turkey meat, and chopping an onion. An air fryer with a paddle will take it from there and do the rest of the work for you.
Turkey and Beer Risotto
- 2 onions chopped
- 2 tablespoons oil
- 2 cans mushrooms (drained. 8 oz / 225 g size cans)
- 1 teaspoon oregano (dried)
- 1 teaspoon basil (dried)
- 1 tablespoon oil
- 300 g risotto rice (1 1/2 cups)
- 500 ml beer (2 cups / (16 oz)
- 200 g turkey (chopped. 2 cups)
- 1.25 litres stock (heated. 5 cups)
- 1 tablespoon butter
- 50 g parmesan cheese (grated. 1/2 cup / 2 oz)
- Heat the stock, set side. Chop onions, toss in Actifry™ with 2 tbsp oil, cook for 5 minutes. Add the drained mushrooms, along with oregano and basil. Cook for another 10. Add an additional tablespoon of oil and the risotto rice, cook for 5 minutes. Add the beer, cook for 5 minutes. Add the turkey and 5 cups of stock, cook for 25 minutes. Add the tablespoon of butter and the cheese, cook for a final 5 minutes. This should give you rice with a bit of bite in the middle, and a bit of liquid left in the pan. You can cook this for another 5 to 10 minutes if you wish the rice softer.
- Serve sprinkled with Parmesan cheese (and, optionally, a drizzle of good olive oil.)
Use 2 to 3 cups of chopped turkey (300 to 450g.)
You can use any dried spice you wish to try.
Use a light-coloured beer. Instead of beer, you can use white wine, or heated stock. [Optional: toss a few bay leaves in along with the beer.]
Instead of canned mushrooms, you can use sliced fresh — sauté them along with the onion right from the start.
Instead of Parmesan, you could try a shredded cheese such as shredded mozarella, shredded cheddar etc. You can actually omit the cheese, but then the risotto will taste less full-bodied.
You can easily of course switch this to a leftover chicken, rabbit, etc. recipe.
There are 6 x 2-cup (1 pound / 450 g) servings in this recipe.
There are 416 calories per serving.
In Weight Watchers PointsPlus® terms, there are a total of 65 points in the recipe, for 11 points per serving when divided by 6.
You can drop the per serving “cost” to 358 calories / 9 ww points by using 1 tablespoon of duck fat right from the start, and omitting the oil and the butter. The duck fat should have enough staying power to do the work of the 3 tablespoons of oil, and the richness of the taste should make up for the bit of butter left out.
We found that with the Parmesan, no additional salt / sodium was necessary.
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by hotairfrying.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Actifry™ is a registered trademark of SEB, France.