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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- 1Bring the stock, plus an additional 2 cups of water, to a simmer.
- 2Heat 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.
- 3Add 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.
- 4When 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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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
- Total Fat 10.5 g
- Saturated Fat 6.7 g
- Cholesterol 26.4 mg
- Sodium 127.3 mg
- Total Carbohydrate 62.6 g
- Dietary Fiber 2.7 g
- Sugars 1.1 g
- Protein 9.4 g
The following items or measurements are not included: