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    You are in: Home / Recipes / Turkey Mushroom Risotto Recipe
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    Turkey Mushroom Risotto

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    CaliforniaJan's Note:

    After Thanksgiving or any time you have leftover turkey stock this risotto is an excellent way to use it. Note on risotto: You must use risotto rice for this recipe or it will not work. These rices—Arborio, Carnaroli or Vialone Nano—contain special starches that slough off when you stir the rice, creating a creamy sauce without any added cream.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring the stock, plus an additional 2 cups of water, to a simmer.
    2. 2
      Heat the butter in a medium-sized pot over medium-high heat for 1-2 minutes, until it begins to brown. Add the shallots and mushrooms and toss to combine. Salt them well and sauté until the shallots are translucent, about 3 minutes.
    3. 3
      Add the garlic, sage and rice and stir well. Sauté for another 1-2 minutes, stirring often. Add 1 cup of the simmering stock. Stirring constantly, let the stock evaporate before adding another 1/2 cup. Repeat, stirring almost constantly, until the rice is al dente, cooked through but still a little firm. This will take about 20-30 minutes.
    4. 4
      When the rice is al dente, add the goat cheese and stir well to combine. Add the black pepper and stir again. Serve at once.

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    Ratings & Reviews:

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    Nutritional Facts for Turkey Mushroom Risotto

    Serving Size: 1 (142 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 386.8
     
    Calories from Fat 95
    24%
    Total Fat 10.5 g
    16%
    Saturated Fat 6.7 g
    33%
    Cholesterol 26.4 mg
    8%
    Sodium 127.3 mg
    5%
    Total Carbohydrate 62.6 g
    20%
    Dietary Fiber 2.7 g
    10%
    Sugars 1.1 g
    4%
    Protein 9.4 g
    18%

    The following items or measurements are not included:

    turkey stock

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