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5 Frigdes Farm

Turkey, Leek and Fennel Risotto

Made with favorites from the Online Farmers Market: sunflower oil, garlic, fennel, sage, etc.

I used the leftover 5 Fridges Farm turkey I had in the freezer from Thanksgiving, along with the bone broth I made. Delish!

Plan Do Eat

Turkey, Leek and Fennel Risotto Ingredients

  • 3 tbsp sunflower oil
  • 2 cloves garlic, crushed
  • 2 medium leeks, halved and thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1 ½ cups short-grain rice (arborio, carnaroli, vialone nano, etc)
  • 3 cups chicken broth
  • 3 cups cooked turkey
  • ¾ cup grated parmesan
  • salt and pepper to taste
  • 12 fresh sage leaves, torn


  1. Preheat oven to 400°F.
  2. Heat oil in large, heavy-based ovenproof pan over medium-high heat.
  3. Add garlic, leeks, and fennel. Cook, stirring, for 3 minutes or until softened.
  4. Add rice and cook, stirring, for 1 minute or until combined.
  5. Stir in stock. NOTE: warm stock works best. For cold stock, add slowly.
  6. Increase heat to high and bring to a boil.
  7. Remove from heat. Cover tightly with a lid or double-layer of foil and cook in pre-heated oven for 15 minutes or until liquid is absorbed and rice is tender.
  8. Remove from oven and stir in chicken and parmesan. Add salt and pepper to taste.
  9. Garnish with sage.

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Wheat Ridge, CO  80033
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