Thanksgiving day has come and gone....and the age old question of how to reinvent that day old turkey. Here is a Roasted Turkey and Mushroom Risotto that you'll want to create even when you don't have turkey leftovers! Serve it with a crusty bread and a simple salad and you'll have a meal that is not only comforting and delicious but you've taken care of that leftover turkey!
Roast Turkey & Mushroom Risotto (serves 4-6)
Great recipe for using up your leftover roast turkey. Savory and creamy goodness that all will enjoy. Pair with a simple salad or sautéed greens , some crusty bread and no one will realize they’ve been served leftovers!
¼ cup olive oil, divided
½ cup diced onion
4 oz. mushrooms, sliced & roasted
1 ½ cups roast turkey, diced
1 cup Arborio rice
1/2 cup white wine
4 cups chicken stock, warmed
2 tbls. butter
salt/pepper to taste
1 cup parmesan or pecorino cheese, grated
Prepare mushrooms by slicing and placing in single layer on baking sheet. Drizzle with 2 Tbsp. olive oil and roast in 400* oven for 15 min. Set aside.
Sauté onion in 2 Tbsp. olive oil. Add rice and stir until coated,(about 2 min). Add wine. Simmer until wine is absorbed. Begin adding stock 1/2 cup at a time, stirring after each addition. Continue until all liquid is absorbed. ....should take about 20 - 25 minutes(stirring adds to the creaminess). Add roast turkey and mushrooms with last addition of stock. Rice should be tender, but firm to the bite. Stir in 3/4 cup of the cheese, butter. Heat thru. Season w/salt & pepper. Garnish with remaining grated cheese.