Turkey and Mushroom Risotto

Turkey and Mushroom Risotto is a fancier way to use some leftover turkey. It is creamy and robust and simply decadent! Our family enjoys this meal through the colder months, but my favorite time to make it is on the Sunday after Thanksgiving… when the house is decorated for Christmas, the guests have mostly gone home, and I am serving just my little family. When it feels like the world is slow and we have time to enjoy each other. The best way I can describe it… it feels like home.

Because risotto needs to be monitored and tended to pretty continuously, you’ll want to make it during a time when you won’t be called away from the kitchen. Turn on a Christmas movie for the kiddos and some music for yourself and enjoy the process!

What you need

A large pot- I love my Le Cruset dutch oven! It was a wedding present and I think of my Aunt Marina every time I use it… which is almost everyday!

1 1/2 cups Arborio rice

1 medium onion

4 cloves of garlic

1 cup of mushrooms -chopped to a size you like

1 1/2 tsp thyme

6 cups or Turkey Broth plus more if needed- you can make some from your Thanksgiving turkey carcass using this recipe or you can use store bought chicken broth. I suggest using low sodium for this recipe.

1- 1 1/2 cups of diced turkey meat

1/2 cup dry white wine

1/2 cup cream

1/3 cup Parmesan cheese

salt and pepper

parsley

1 cup frozen peas (optional)

How to make Turkey and Mushroom Risotto

First, put a couple of tablespoons of olive oil into the pot and saute the diced onion for a few minutes. You will know you you’re ready for the next step when the onion are translucent.

Then chop your mushrooms to the size you like. My kids will pick put the mushrooms unless I chop them pretty small. So you do whatever feels right for the people you’re feeding! Then add the mushrooms.

Mince your garlic or put it through a press into the pot. Add the thyme. Because we want to release the natural oils in the thyme, continue to saute for another 5ish minutes or until fragrant.

Next add the rice and stir it around and allow it to cook for a few minutes.

Dice up your leftover turkey, being careful to remove any bones and add it to the pot!

Next it’s time to add broth. Add it 1 cup at a time and stir almost constantly. Allow the broth to fully absorb before adding the next cup.

When all of the broth has been added, give the risotto a quick taste. You aren’t tasting for seasoning yet, but to see if the rice is cooked through. If all the liquid has been absorbed, but your rice isn’t finished, add some extra broth!

Once the rice has completely cooked, add the wine. The rule for cooking with wine is this: do not cook with something you wouldn’t drink. Cook for a few minutes to allow the alcohol to cook off leaving all the flavor behind!

Next add cream and stir it in. Yum.

Lastly, grate some fresh parmesan cheese into the pot and stir it in.

Adjust seasonings as needed.

If you choose to add frozen peas, stir them in at the very end. As soon as they turn bright green, it is time to serve!

Enjoy that warm feeling of home.

Keep Smiling!