Turkey and Mushroom Risotto for Two


Anyone else still have leftover turkey taking up a lot of prime refrigerator space? Actually it's an entirely new turkey taking up all the space in mine right now. My friends and I celebrate what we call Secondgiving every year. It's just like Friendsgiving except it's always the Saturday after Thanksgiving. And based on what I've told you is in my fridge, you can probably deduce that I will be cooking the turkey.  Hard to believe this will be the 5th year we've kept to this happy tradition. Mostly just that five years have passed. Alright, subject change before I get any more nostalgic. This risotto is super delicious. You should totally make it whether or not you're still swimming in leftover turkey. Roast chicken would work just as well. Turkey and Mushroom Risotto for Two

Turkey and Mushroom Risotto for Two
Author: From Sarah Rae's kitchen
  • 4 cups chicken broth
  • 3 tablespoons butter
  • 1/2 yellow onion, thinly sliced
  • 1.5 - 2 cups sliced cremini mushrooms
  • 1 cup autumn orzo blend from The Pasta Palette in downtown Frederick (if you can't get your hands on that, regular orzo, arborio or carnaroli rice will work too)
  • 1.5 - 2 cups shredded roast turkey (unless you don't like turkey, or meat, in that case leave it out)
  • 1/3 cup Parmesan cheese
  • good salt and freshly ground pepper to taste
  • fresh chopped parsley for garnish
  1. Set a medium pot over medium heat and pour in the stock. Bring to a simmer over medium heat. Once its lightly bubbling, set heat to low and cover to keep warm.
  2. Melt 2 tablespoons of the butter over medium heat and add the sliced onions. Saute stirring occasionally until lightly golden.
  3. Add the mushrooms. Stir occasionally for 5-7 minutes or until the mushrooms are soft and all of the released liquid has evaporated.
  4. Add the orzo/rice and give everything a good stir. Add 1/2 cup of the stock and stir constantly until the liquid is completely absorbed. Continue adding stock by the 1/4ish cupful, stirring constantly until the orzo is al dente. (Or the rice is tender with a little bite left to it.)
  5. Add the turkey meat and keep stirring for another three minutes or so. Add in a little extra broth if needed to keep everything creamy.
  6. Stir in the remaining tablespoon butter and Parmesan cheese. Season with salt and pepper and top with a little more Parmesan and a sprinkle of fresh parsley before serving.

Turkey and Mushroom Risotto for Two 3


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