Turkey Mushroom Risotto

An Italian-inspired rice dish using leftover turkey, mushrooms, sage and a little fresh goat cheese.

Turkey Mushroom Risotto
Elise Bauer

Have leftover turkey stock? Our T-day turkey produced 3 quarts of stock this year. This risotto by Hank is a great way to use it. So creamy, my dad begged Hank for the recipe, and here it is. ~Elise

To me, leftover poultry always means risotto, no matter if it's chicken or turkey. Why? Because I always make stock from the carcasses and I use this stock to flavor the rice.

There's also often a bit of leftover meat hanging around—especially with a leftover turkey—so that goes into the rice as well. Add a few mushrooms and some herbs and booyah! You have the makings of some high-end comfort food.

A good risotto requires patience, and a strong stirring arm. You must stir the rice almost constantly for upwards of a half-hour, otherwise you will not get that wonderful creaminess that makes a risotto a risotto.

You add the turkey stock and/or water slowly, letting each little bit evaporate before adding the next glug, stirring all the while.

It's a labor of love.

I used chanterelle mushrooms for this dish, because they go so well with turkey. You could use any fresh mushrooms, although the giant portobellos are not ideal here. I happen to like shiitake mushrooms with chicken.

Cheese is pretty much a given with risotto, and Elise came up with the idea of using chevre, a fresh goat cheese. It's a little funky and very tangy, which adds to the overall flavors of this dish. If you wanted to go more traditional use pecorino or parmesan.

Serve this risotto with a green salad (arugula would be nice) and a crisp white wine, such as a Sancerre, an un-oaked Chardonnay, Pinot Grigio or Chenin Blanc. If you are a beer drinker, a pilsner or lager would be perfect.

Turkey Mushroom Risotto

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 4 servings

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. You can use chicken stock instead of turkey stock, but note that the turkey stock is what gives this risotto its turkey flavor.


  • 2 tablespoons butter

  • 1 large shallot, chopped

  • 1/3 pound chanterelles or other fresh mushrooms, chopped

  • 2 cloves garlic, chopped

  • 1 tablespoon fresh sage, chopped

  • 1 1/2 cups Arborio, carnaroli, vialone nano, or other risotto rice

  • Salt

  • 3 cups turkey stock

  • 2 ounces chevre or other fresh goat cheese

  • Black pepper, to taste


  1. Simmer turkey stock and water:

    Bring the turkey stock, plus an additional 2 cups of water, to a simmer.

  2. Cook shallots and mushrooms:

    Heat 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.

  3. Add the garlic, sage, and rice:

    and stir well. Sauté for another 1-2 minutes, stirring often.

  4. Start adding stock:

    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.

  5. When the rice is al dente, add the goat cheese:

    and stir well to combine. Add the black pepper and stir again. Serve at once.


Wild Turkey Risotto - from Hunter Angler Gardener Cook

Turkey, Artichoke and Kalamata Olive Risotto - from Sarah's Cucina Bella

Nutrition Facts (per serving)
274 Calories
11g Fat
33g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 274
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 32%
Cholesterol 27mg 9%
Sodium 517mg 22%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 10g
Vitamin C 4mg 21%
Calcium 44mg 3%
Iron 3mg 15%
Potassium 433mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.