 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
Directions
- Preheat oven to 400°F.
- Heat oil in large, heavy-based ovenproof pan over medium-high heat.
- Add garlic, leeks, and fennel. Cook, stirring, for 3 minutes or until softened.
- Add rice and cook, stirring, for 1 minute or until combined.
- Stir in stock. NOTE: warm stock works best. For cold stock, add slowly.
- Increase heat to high and bring to a boil.
- 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.
- Remove from oven and stir in chicken and parmesan. Add salt and pepper to taste.
- Garnish with sage.
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