Turkey Mushroom Risotto

Clock Icon 40 minutes |
Servings: 4 |
Prep: 5 minutes |
Cook: 35 minutes

Got leftover turkey? Turn it into a creamy and comforting one pot meal. Stirring releases the rice’s starch, creating a silky texture that is balanced by the shredded turkey and umami of the mushrooms.

Ingredients

  • 2 Tbsp (30 mL) canola oil
  • 1 cup (250 mL) onion, minced
  • 3 cups (750 mL) assorted mushrooms, sliced
  • 2 cups (500 mL) Arborio rice
  • ½ cup (125 mL) dry white wine
  • 4-6 cups (1.25 L) turkey stock (as needed)
  • 3 cups (750 mL) cooked turkey breast or leftover roast turkey, shredded
  • 2 Tbsp (30 mL) butter
  • 2 Tbsp (30 mL) parsley, chopped
  • 1/3 cup (75 mL) Parmesan cheese
  • salt and pepper, to taste

Method

  1. Set oven to broil and place oven rack in the middle of the oven. Spread the assorted mushrooms onto a non-stick baking pan and roast for 10-15 mins until lightly browned. Remove and season with salt and pepper to taste. Set aside.
  2. Heat oil over medium heat in a large skillet or saucepan. Sauté onions for 4-6 minutes until lightly browned.
  3. Add rice to the onions and stir. Cook for 4-6 minutes to gently toast the rice.
  4. Deglaze the pan with white wine. Cook for 1-2 minutes. Begin to add the stock in ¼ cup increments. Continue to stir slowly. As the rice absorbs liquid and begins to dry up, add additional liquid in ¼ cup increments. Season with salt and pepper to taste.
  5. Continue until rice is al dente, but almost cooked through, 12-15 mins.
  6. Set aside ½ cup of the roasted mushrooms to top the risotto when serving. Stir in remaining mushrooms, turkey and butter. Mix to combine. Top with fresh parsley, reserved mushrooms and Parmesan cheese. Serve immediately.

Tips

Recipe courtesy of Manitoba Turkey Producers adapted from Turkey Farmers of Canada.

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