Turkey Mushroom Risotto

Turkey Mushroom Risotto

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  • Prep Time


  • Total Time


  • Servings



  • 6

    cup lower sodium chicken or turkey broth

  • 4

    T olive oil

  • 12

    oz. mixed mushrooms, creaming, button, oyster and shiitake, thinly sliced

  • 2

    cups shredded leftover turkey meat

  • 1

    med. shallot, thinly sliced

  • 3

    cloves garlic, chopped

  • 2

    cups arborio rice

  • ½

    cup dry white wine

  • 2

    T butter

  • ¼

    cup grated Parmesan cheese

  • ¼

    cup packed fresh flat leafed parsley finely chopped


1. In two quart saucepan heat broth on low. In deep 12 inch skillet,heat 2 T oil on med.high. Add mushrooms and pinch of salt and cook 4 to 5 min. or until softened. Add turkey, stir one min. Transfer to bowl and set aside. 2. Ins same skillet, heat remaining oil and add shallot and garlic and 1/4 tsp. salt. Cook 2 min. stirring. Add rice; cook 1 min. stirring. Add wine; cook 2 min. or until mostly absorbed, stirring. 3. Stir hot broth, 2 ladlefuls at a time, waiting until mostly absorbed before adding next batch, stirring frequently. Cook 22 to 30 min. or until rice is just tender, stirring and adding broth. 4. add butter and turkey mixture to rice. Cook 2 min. stirring. Remove from heat. Stir in Parmesan. Garnish with parsley. Serve immediately


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