Turkey and Mushroom Risotto

Ingredients for Turkey and Mushroom Risotto

• 1925ml Day-After Turkey Stock

• 4 tablespoons (1/2 stick) unsalted butter, divided

• 1 small yellow onion, thinly sliced

• 475ml assorted fresh mushrooms (preferably wild, but white buttons will do), thinly sliced

• 375g arborio or carnaroli rice

• 190g shredded leftover turkey meat (optional)

• 80g shredded Parmesan

• Kosher salt and freshly ground black pepper

• 2 tablespoons finely chopped flat-leaf parsley

Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.

Meanwhile, melt 45ml butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.

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

Add rice; stir to coat. Add 120ml warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.

Stir Parmesan and remaining 1 tablespoon butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.