Site Overlay

Turkey-Mushroom Risotto

recipe image

Use your Thanksgiving turkey leftovers to prepare this warm and hearty rice dish.

Cal/Serv:
740

Yields:

4

Prep Time:

0

hours

20

mins

Total Time:

1

hour

0

mins

6
c.

lower-sodium chicken or turkey broth

4
tbsp.

olive oil

12
oz.

mixed mushrooms, such as cremini, button, oyster, and shiitake

leftover cooked turkey meat

1


medium shallot

3


clove garlic

2
c.

arborio rice

1/2
c.

dry white wine

2
tbsp.

butter

1/4
c.

grated Parmesan cheese

1/4
c.

packed fresh flat-leaf parsley leaves

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

Turkey-Mushroom Risotto

John Kernick

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Read More

Leave a Reply

Your email address will not be published.