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Risotto au dindon et aux champignons
2
Nutritional Information

Per serving

Calories:
370
Protein:
24 g
Fat:
9 g
Carbohydrates:
44 g
Sodium:
440 mg

Credit
Turkey Farmers of Canada

Serves: 8
Prep Time: 15 mins
Cook Time: 25 mins
TIP: You can use any leftover turkey you have on hand or you can cook a 3-4 lb turkey breast from scratch. To cook the turkey breast, roast at 350ºF (177ºC) degrees for 30-40 mins until a meat thermometer reads 165°F (74°C) in the thickest part of the breast.
  1. Set oven to broil and place oven rack in the middle of the oven.
  2. Spread the assorted mushrooms onto a non-stick baking pan and roast for 10-15 mins until lightly browned. Remove and season with salt and pepper to taste.  Set aside.
  3. Heat olive oil over medium heat in a large skillet or saucepan.
  4. Sauté onions for 4-6 minutes until lightly browned.
  5. While onions are cooking, add dried porcini mushrooms to water and soak for 15 – 20 mins. Blend with a hand blender until smooth, set aside.
  6. Add rice to the onions and stir. Cook for 4-6 minutes to gently toast the rice.
  7. Deglaze the pan with white wine. Cook for 1-2 minutes.
  8. Begin to add the stock in ¼ cup increments. Continue to stir slowly.  As the rice absorbs liquid and begins to dry up, add additional liquid in ¼ cup increments.  Season with salt and pepper to taste.
  9. Continue until rice is al dente, but almost cooked through, 12-15 mins.
  10. Add porcini mushroom mixture and stir until absorbed, 2-4 minutes. Remove from heat.
  11. Set aside ½ cup of the roasted mushrooms to top the risotto when serving. Add remaining roasted mushrooms, turkey breast and butter. Mix to combine.
  12. Top with fresh parsley, ½ cup roasted mushrooms and Parmesan cheese.
  13. Serve immediately.

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