Deliciously creamy risotto loaded with cooked chopped turkey, mushrooms, Parmesan cheese and onion. A great recipe for leftover turkey.

Roast Turkey Risotto with Mushrooms

2 cups cooked Honeysuckle White 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, sliced (such as cremini)
1 teaspoon thyme, crushed, dried
2 tablespoons freshly grated Parmesan cheeese
Salt and pepper to taste

1. 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.
2. While the risotto is cooking, heat oil in a small pan and sauté the mushrooms until barely done. Set aside.
3. 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.

Makes 6 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.