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Easy Turkey and Mushroom Risotto https://www.metro.ca/userfiles/image/recipes/risotto-dindon-champignons-11432.jpg PT15M PT25M PT40M
With the rack in the middle position, preheat the broiler.Spread the assorted mushrooms on a non-stick baking sheet and roast for 10 to 15 minutes until slightly golden brown. Remove from the oven and season to taste. Set aside.In a large pan or pot, heat the olive oil on medium. Sauté the onions 4 to 6 minutes or until a light golden brown.While the onions cook, soak the dried porcini mushrooms in water for 15 to 20 minutes. Use a handheld blender to puree until you get a smooth texture. Set aside.Add the rice to the onions and stir. Cook for 4 to 6 minutes to gently toast the rice.Deglaze with the white wine. Cook for 1 to 2 minutes.Add the broth, ¼ cup (60ml) at a time. Continue to gently stir. When the rice has fully absorbed the liquid, add another ¼ cup (60 ml) of broth. Season to taste.Continue this process for 12 to 15 minutes, or until the rice is al dente and nearly completely cooked.Add the porcini mushroom mixture and stir for 2 to 4 minutes until completely absorbed. Remove from the heat.Set aside 125 mL (1/2 cup) roasted mushrooms to keep as a garnish for the risotto. Add the remaining mushrooms, shredded turkey, and butter. Stir.Top with fresh parsley, the mushrooms you set aside, and parmesan cheese. Serve immediately.
8
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3 cups (750 ml) Quebec turkey cooked and shredded 2 tablespoons (30 ml) olive oil 1 cup (250 ml) chopped onion 3 cups (750 ml) assorted mushrooms sliced 1 pkg (14 g) dried Porcini mushrooms 2 cups (500 ml) Arborio rice (italian rice) 1/2 cup (125 ml) dry white wine 4-6 cups turkey broth 2 tablespoons (30 ml) butter 2 tablespoons (30 ml) parsley chopped 1/3 cup (80 ml) Parmesan cheese To taste salt and pepper
Easy Turkey and Mushroom Risotto

Easy Turkey and Mushroom Risotto

Rate this recipe
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8
Main course
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 cups
    (750 ml)
    Quebec turkey cooked and shredded
  • 2 tablespoons
    (30 ml)
    olive oil
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    500 ml SELECTED VARIETIES


    SAVE $3.00
    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

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    750 ml


  • 1 cup
    (250 ml)
    chopped onion
  • 3 cups
    (750 ml)
    assorted mushrooms sliced
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    BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS

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    2 for $5.00

    227 g PRODUCT OF ONTARIO


  • 1 pkg
    (14 g)
    dried Porcini mushrooms
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    BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS

    BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS

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    227 g PRODUCT OF ONTARIO


  • 2 cups
    (500 ml)
    Arborio rice (italian rice)
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    SAVE $1.00
    FLOATING LEAF RICE

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    120 - 400 g or IMAGINE BROTH OR SOUP 1 L SELECTED VARIETIES


  • 1/2 cup
    (125 ml)
    dry white wine
  • 4-6 cups
    turkey broth
  • 2 tablespoons
    (30 ml)
    butter
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    250 G SELECTED VARIETIES


  • 2 tablespoons
    (30 ml)
    parsley chopped
  • 1/3 cup
    (80 ml)
    Parmesan cheese
  • To taste
    salt and pepper
Imprimer ma sélection

Preparation

With the rack in the middle position, preheat the broiler.

Spread the assorted mushrooms on a non-stick baking sheet and roast for 10 to 15 minutes until slightly golden brown. Remove from the oven and season to taste. Set aside.

In a large pan or pot, heat the olive oil on medium. Sauté the onions 4 to 6 minutes or until a light golden brown.

While the onions cook, soak the dried porcini mushrooms in water for 15 to 20 minutes. Use a handheld blender to puree until you get a smooth texture. Set aside.

Add the rice to the onions and stir. Cook for 4 to 6 minutes to gently toast the rice.

Deglaze with the white wine. Cook for 1 to 2 minutes.

Add the broth, ¼ cup (60ml) at a time. Continue to gently stir. When the rice has fully absorbed the liquid, add another ¼ cup (60 ml) of broth. Season to taste.

Continue this process for 12 to 15 minutes, or until the rice is al dente and nearly completely cooked.

Add the porcini mushroom mixture and stir for 2 to 4 minutes until completely absorbed. Remove from the heat.

Set aside 125 mL (1/2 cup) roasted mushrooms to keep as a garnish for the risotto. Add the remaining mushrooms, shredded turkey, and butter. Stir.

Top with fresh parsley, the mushrooms you set aside, and parmesan cheese. Serve immediately.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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