Risotto with roast turkey, wild mushrooms,
Parmesan cheese, and onion.
Roast Turkey
Risotto with Mushrooms
2 cups Honeysuckle White
Whole Turkey, diced (leftovers)
5 to 6 cups broth, turkey or use 5 to 6 cups broth, chicken (fat-free,
no salt added, canned)
1 small onion, minced
1 1/2 cups Arborio rice
1/2 cup white wine, dry
1/2 tablespoon olive oil, extra virgin
1/2 pound mushrooms, wild, sliced (such as cremini)
1 teaspoon thyme, crushed, dried
2 tablespoons freshly grated Parmesan cheeese
Salt and pepper to taste
Pour broth into a saucepan
and bring to a boil. Reduce heat to a slow simmer. Lightly coat
a large deep cooking pot or Dutch oven with cooking spray and
add the onion. Sauté over medium heat until transparent.
Add the rice, stirring to coat. Add the wine and bring to a boil.
Stir until it evaporates. Add the hot broth a cup at a time,
stirring constantly until the stock is absorbed.
While the risotto is cooking,
heat oil in a small pan and sauté the mushrooms until
barely done. Set aside.
Stir the thyme, turkey
into the risotto with the last addition of broth. Continue to
stir and when the liquid is absorbed, add the cooked mushrooms
and heat through. Serve immediately in shallow pasta bowls. Season
with salt and pepper and sprinkle with Parmesan cheese.
