Turkey Mushroom Cranberry Risotto

Source: Found on Pinterest

Great way to use up leftover Turkey from Thanksgiving

Ingredients

  • 46 oz. chicken broth (32 oz. container + 14 oz. can)
  • 2 Tbls. canola oil
  • small pkg mushrooms, sliced
  • 2 c. turkey, cooked and chopped
  • 1 c. dried cranberries
  • 1 c. hot water
  • 2 Tbls. canola oil
  • 1 shallot, sliced
  • 3-4 cloves garlic, chopped
  • 12 oz. pkg. arborio risotto rice
  • 1/2 c. white wine
  • 1/2 c. Parmesan cheese, grated
  • 1-1/2 t/ - 2 t. dried thyme (2 Tbls. fresh, chopped)
  • 3 Tbls. butter

Instructions

In a large teflon skillet, heat 2 Tbls. oil on medium-high heat. Add the mushrooms and lightly salt, cooking for about 5 minutes, stirring several times.

Add the chopped turkey meat, stirring to heat through for 1-2 minutes. Remove pan from burner and set aside.

Meanwhile, add the cranberries to 1 cup boiling water. Allow to plump up or sit for 2-3 minutes; drain and set aside.

Heat broth in a 2 qt. sauce pan and keep warm on a burner.

In a large 3 qt. pot, heat 2 Tbls. oil; add shallot, garlic and another pinch of salt, stirring and cooking for about 2 minutes.

Add the rice, stirring constantly and slowly pour in the wine. Cook the mixture for 2-3 minutes.

Slowly add in 2 ladlefuls of broth at a time until the rice is absorbed into the mixture. Continue to add broth, 2 ladlefuls at a time until absorbed into rice. Save about 1 cup of broth in the sauce pan. Cook for about 25 minutes total or until rice is tender. Turn the heat down to low.

Add in the butter, turkey mixture, parmesan cheese, cranberries and thyme, mixing it all together and cooking for an additional 2 minutes.

If needed, add some of the remaining broth for moisture. Discard what you don't use.