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Turkey leftover barley risotto

A healthy twist to the classic risotto with turkey leftover.
Author: Amira Ibrahim

Ingredients

  • 2 Tablespoon olive oil.
  • 1 Tablespoon butter.
  • 1 small onion diced.
  • 2 garlic cloves crushed.
  • 1 cup barley.
  • 2 1/2 cup chicken stock.
  • 1 1/2 - 2 cup leftover turkey diced or shredded whatever you prefer .
  • 1 cup peas.
  • cilantro for garnishing.
  • Salt and freshly ground black pepper to taste.

Instructions

  • In a saucepan over medium high heat, melt butter with olive oil. Add onion and sauté until fragrant, about 2 minutes.
  • Add garlic and sauté for another 1 minute.
  • Add barley and toast for 5 minutes on high.
  • Add the stock, bring to a boil, then reduce heat and simmer on low for 25 minutes.
  • Add peas and turkey, stir and cook for another 10 minutes.
  • Serve garnished with chopped cilantro.
  • Enjoy!!