Turkey Mushroom Risotto Recipe

Name: Turkey Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 large shallot, chopped; 13 lb fresh mushrooms, chopped; 2 garlic cloves, chopped; 1 tablespoon fresh sage, chopped; 1 ½ cups arborio rice; salt; 3 cups turkey stock; 2 ounces fresh goat cheese; black pepper

Servings: persons

2 tablespoons butter
1 large shallot, chopped
13 lb fresh mushrooms, chopped
2 garlic cloves, chopped
1 tablespoon fresh sage, chopped
1 ½ cups arborio rice
salt
3 cups turkey stock
2 ounces fresh goat cheese
black pepper

1
Bring the stock, plus an additional 2 cups of water, to a simmer.
2
Heat the butter in a medium-sized pot over medium-high heat for 1-2 minutes, until it begins to brown.
3
Add the shallots and mushrooms and toss to combine.
4
Salt them well and saute until the shallots are translucent, about 3 minutes.
5
Add the garlic, sage and rice and stir well.
6
Saute for another 1-2 minutes, stirring often.
7
Add 1 cup of the simmering stock.
8
Stirring constantly, let the stock evaporate before adding another 1/2 cup.
9
Repeat, stirring almost constantly, until the rice is al dente, cooked through but still a little firm.
10
This will take about 20-30 minutes.
11
When the rice is al dente, add the goat cheese and stir well to combine.
12
Add the black pepper and stir again.
13
Serve at once.

1096

kcal

Calories

Fat

116

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, 1 large shallot, chopped, 13 lb fresh mushrooms, chopped, 2 garlic cloves, chopped, and more.

Yes, Turkey Mushroom Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Mushroom Risotto

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