Turkey and Mushroom Risotto

Name: Turkey and Mushroom Risotto
Total time: 45 min
Yield: 6 servings
Ingredients: 8 cups Day-After Turkey Stock; 4 tablespoons unsalted butter; 1 small yellow onion; 2 cups assorted fresh mushrooms; 2 cups arborio or carnaroli rice; 1 cup shredded leftover turkey meat; ½ cup shredded Parmesan; to taste Kosher salt and black pepper; 2 tablespoons flat-leaf parsley

A creamy, comforting risotto made with leftover turkey, wild mushrooms, and Parmesan cheese. This elegant dish transforms day-after turkey stock into a luxurious Italian-style rice dish.

6 servings

45 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•8 cups Day-After Turkey Stock
•4 tablespoons unsalted butter
•1 small yellow onion
•2 cups assorted fresh mushrooms
•2 cups arborio or carnaroli rice
•1 cup shredded leftover turkey meat
•½ cup shredded Parmesan
•to taste Kosher salt and black pepper
•2 tablespoons flat-leaf parsley

Cooking Instructions

1.
Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.
5 min
2.
Meanwhile, melt 3 tablespoons butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.
5 min
3.
Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.
7 min
4.
Add rice; stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.
23 min
5.
Stir Parmesan and remaining 1 tablespoons butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.
5 min

Cooking Instructions

Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.

5 min

Meanwhile, melt 3 tablespoons butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.

5 min

Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.

7 min

Add rice; stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.

23 min

Stir Parmesan and remaining 1 tablespoons butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.

5 min