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Risotto With Turkey, Mushrooms and Peas

Martha Rose Shulman
  • 90 minutes
  • Serves

INGREDIENTS

1 1/2 cups

Turkey

2 tbsp

Chives

1

Garlic cloves

1/2 cup

Onion

1 cup

Peas or cooked fresh peas, frozen

1 oz

Porcini mushrooms, dried

5 cups

Chicken or vegetable stock, well-seasoned

1 1/2 cups

Arborio rice

1

Pepper, freshly ground

1

Salt

2 tbsp

Olive oil, extra virgin

1/4 cup

Parmesan cheese

1/2 cup

White wine, dry