Mushroom and Turkey Risotto
Cook time
Total time
Serves: 4 to 6
  • 6 cups turkey broth
  • ¼ cup turkey gravy
  • 4 tablespoons unsalted butter, cold, divided
  • 1 tablespoon olive oil
  • 1 large shallot, finely chopped
  • 1½ cups assorted sliced mushrooms
  • 1½ cups risotto rice (arboreo or carnaroli)
  • ½ cup white wine
  • 1½ cups shredded turkey
  • Salt and freshly ground pepper, to taste
  • ½ cup parmesan cheese
  • 2 tablespoons chopped fresh parsley
  1. In a saucepan, combine the turkey broth and turkey gravy. Bring to a simmer over medium heat, then lower the heat to low to keep warm while you prepare the risotto.
  2. In a wide, nonstick skillet, heat the olive oil and one tablespoon of butter over medium heat. Add the shallot and cook until tender, about 2 minutes. Then, add the mushrooms and cook, stirring occasionally, until soft and have absorbed a bit of the fat, about 3-4 minutes.
  3. Add the rice and stir to coat. Add the wine and cook while stirring, until the liquid is fully absorbed.
  4. Add a ladle of the reserved warm stock and stir gently, until the liquid is just about absorbed. Add another ladle and repeat the process, making sure to stir constantly to prevent scorching. Continue doing this until the rice is al dente (tender but still firm to the bite) and creamy, about 20-30 minutes. You should have enough stock, but if you run out and the risotto still isn't done, you can finish the cooking using hot water.
  5. When the rice is al dente, add the turkey and stir to warm it. Finish with a little bit of stock for creaminess. Let it absorb almost completely, and then remove the pan from the heat.
  6. Add the parmesan and remaining butter. Stir vigorously but carefully so not to break the rice grains. Season to taste with salt and pepper.
  7. Garnish with the parsley and serve immediately!
Recipe by Olivia's Cuisine at