Turkey Mushroom Cranberry Risotto
Use a large enough skillet or braiser to hold this one-pot meal. Use leftover turkey or chicken. Freeze the leftovers, reheating with a small amount of stock to add moisture to the dish.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr 15 mins
- 6 cups chicken broth + 1 cup
- 4 Tbsp. oil
- 24 oz. cremini mushrooms thinly sliced
- 2 cups turkey meat cooked and chopped
- 1 shallot sliced
- 3-4 garlic cloves chopped
- 2 cups arborio risotto rice I used DeLallo’s 17.6 oz. package
- 1/2 cup white wine
- 3 Tbsp. butter
- 1/2 cup Parmesan cheese
- 2 Tbsp. thyme chopped
- 1 cup dried cranberries I used Trader Joe’s orange cranberries
In a large skillet, heat 2 Tbsp. of oil on medium-high heat. Add the mushrooms and lightly salt, cooking for about 5 minutes, stirring several times.
Add the chopped turkey meat, stirring to heat through for 1-2 minutes. Remove the mixture to a bowl and set aside.
Meanwhile, add the cranberries to 1 cup of boiling water. Allow to plump, or sit for 2-3 minutes; drain.
In the same skillet, heat the remaining 2 Tbsp. of oil and add the shallot and garlic, and another pinch of salt, stirring and cooking for about 2 minutes. Add the rice, stirring constantly, and slowly pour in the wine. Cook the mixture for 2-3 minutes.
Slowly add in the 6 cups of broth, 2 ladlefuls at a time, until the rice is absorbed into the mixture. Cook for about 25 minutes, or until the rice is tender. Turn the heat down to low.
Add in the butter, turkey mixture, Parmesan cheese, cranberries, and fresh thyme, mixing it all together and cooking for an additional 2 minutes. If needed, add one more cup of stock for moisture.
Garnish with fresh thyme; serve immediately.