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Turkey & Mushroom Risotto

Turkey & Mushroom Risotto

A creamy, classic Italian rice dish that displays its flavors prominently in a perfectly reduced sauce. Turkey and sautéed mushrooms join white wine and parmesan for an unbelievable low-fat weeknight dinner.

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servings Makes 8 servings 8
preparation time PREP Under 15 minutes
total time TOTAL Less than 1 hour

Ingredients

  • 1(20-ounce) package JENNIE-O® Extra Lean Turkey Breast Tenderloins, thinly sliced
  • 4 slices JENNIE-O® Turkey Bacon
  • 6 cups low-sodium chicken broth
  • 2 teaspoons olive oil
  • 2 cups sliced cremini mushrooms
  • 2 teaspoons butter
  • 1 cup finely chopped onion
  • 4 garlic cloves, minced
  • 2 cups arborio rice
  • ½ cup dry white wine
  • 2 teaspoons chopped fresh thyme
  • 1 cup frozen green peas
  • 1 cup finely grated Parmesan cheese

Directions

  1. Cook turkey according to package directions. Always cook to well done, 165°F as measured by meat thermometer; set aside.
  2. Cook bacon according to package directions. Chop finely; set aside.
  3. In saucepan bring broth to boil. Cover and reduce heat to low.
  4. In large saucepan over medium heat, heat olive oil. Add mushrooms and cook 5 minutes or until lightly browned. Melt butter in same saucepan over medium heat. Add onion and garlic. Cook, stirring, 5 minutes until onion is softened.
  5. Stir in rice and wine; stir constantly until all rice is absorbed.
  6. Add broth, 1 cup at a time, stirring constantly until all wine is absorbed before adding another cup. It is important broth is hot. Continue cooking until rice is tender and all broth is used.
  7. Stir in turkey, bacon, thyme and peas. Stir until hot. Remove from heat. Stir in Parmesan cheese.

RECIPE NUTRITION INFORMATION

Per Serving

Calories430

Protein33g

Carbohydrates53g

Fiber3g

Sugars3g

Fat9g

Cholesterol50mg

Sodium360mg

Saturated Fat3.5g

MADE WITH

Extra Lean Boneless Turkey Breast Tenderloins

Extra Lean Boneless Turkey Breast Tenderloins

Turkey Bacon

Turkey Bacon

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Turkey & Mushroom Risotto