This risotto is quite adaptable, you could use leftover rotisserie chicken instead of turkey, or leave out the meat, double up on the vegetables and make a vegetarian meal or a side to a roast dish. The added bonus is that most of the work is done in the oven so you don’t have to keep stirring.
Comforting Baked Barley Turkey Risotto
This is a wonderful way to use up a few turkey leftovers in a rich comforting easy dish. Most of the work of this barley risotto is done in the oven so you don't have to worry about constant stirring.
Servings 4 servings
Equipment
Ingredients
- 3 tbsp. extra-virgin olive oil
- 1 medium onion finely chopped
- 5 cloves garlic thinly sliced
- 8 ounces mushrooms such as white button, cremini and shiitakes, halved if small, quartered if large
- 1 1/2 cups pearl barley
- 1 medium carrot very thinly sliced into rounds (about 1 cup)
- 1 cup peas fresh or frozen (optional)
- 4 1/2 cups chicken stock
- 1 cup cooked turkey shredded
- 1 tsp. tarragon fresh, chopped
- 1/2 cup grated Parmesan more for serving
- 2 tbsp. unsalted butter
- ¼ cup chives chopped
- 1 pinch Kosher salt to taste
- 1 pinch black pepper to taste
Instructions
- Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
- Stir in barley, carrots and peas and 4 1/2 cups stock , and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
- Stir in the turkey, Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
- Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.