Turkey and Mushroom Risotto

Name: Turkey and Mushroom Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps finely chopped flat-leaf parsley; 6 servings Kosher salt and freshly ground black pepper; 118 milliliters shredded Parmesan; 473 milliliters arborio or carnaroli rice; 237 milliliters shredded leftover turkey meat (optional); 2 liters Day-After Turkey Stock; 4 Tbsps (1/2 stick) unsalted butter, divided; 473 milliliters assorted fresh mushrooms (preferably wild, but white buttons will do), thinly sliced; 1 small yellow onion, thinly sliced

Turkey and Mushroom Risotto might be a good recipe to expand your main course recipe box. One serving contains 497 calories, 23g of protein, and 16g of fat. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free diet. If you have onion, day-after turkey stock, parmesan, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Bring stock to a simmer in a medium pot overmedium heat. Reduce heat to low. Cover andkeep warm.

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Stock

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Pot

Meanwhile, melt 3 tablespoons butter in a large potover medium heat until it begins to foam.

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Butter

Addonion. Sauté, stirring occasionally, until onion issoft and translucent and just beginning to turngolden, about 5 minutes.

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Onion

Add mushrooms; cook, stirring occasionally,until soft, and any liquid released has evaporated,5-7 minutes.

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Mushrooms

Add rice; stir to coat.

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Rice

Add 1/2 cup warm stockand stir constantly until liquid is absorbed.Continue adding stock by 1/2-cupfuls, stirringconstantly, until rice is tender but still firm tothe bite, about 20 minutes.

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Stock

Rice

Add leftover turkeymeat, if using; stir to combine and to warmthrough, adding a little stock or water if necessaryto keep mixture creamy, about 3 minutes.

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Stock

Water