Turkey leftover barley risotto
A healthy twist to the classic risotto with turkey leftover.
- 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.
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.
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