Turkey Risotto with Asparagus, Mushrooms and Roast

In large skillet over medium-high heat, heat 1 tbsp (15 mL) of the oil. Add turkey and cook, stirring frequently, until golden color; remove to plate.

Add 1 tbsp (15 mL) of the oil to pan, cook mushrooms, stirring frequently until tender. Add porcini mushrooms, onion and yellow pepper; cook 2 minutes, stirring occasionally; set aside.

Trim about 1½ inch (3 cm) from tips of asparagus; set aside. Chop stems into ¾ inch (1.5 cm) pieces. Cook stems in boiling water 2 minutes; add tips and cook 1 minute longer; drain and set aside.

In large skillet or wok over high heat, heat remaining oil. Add rice; cook stirring one minute. Add wine, cook stirring constantly, until almost completely absorbed. Stir in turkey stock ¾ cup (175 mL) at a time, stirring constantly, adding more when almost completely absorbed (Rice will be slightly firm in
centre). Stir in roasted garlic, mushroom mixture, asparagus and ½ cup (125 mL) of the cheese. Season with salt and pepper. Sprinkle each serving with remaining cheese.


Recipe courtesy of Manitoba Turkey Producers

*To roast garlic: Trim top from head of garlic. Place on piece of foil, drizzle with oil. Close foil over garlic and bake at 350°F (180°C) about 1 hour or until very soft. Let cool, squeeze garlic from papery skins.