Turkey, Zucchini and Mushroom Risotto

  • Turkey, Zucchini and Mushroom Risotto
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  • 2 cups aborrio rice
  • 1 x medium zucchini finely chopped
  • 150 g x finely chopped mushrooms
  • 5 cups chicken stock
  • 1 x onion (finely chopped)
  • 2 x cloves garlic finely chopped
  • 1 Tbls olive oil
  • 1/4 cup grated parmesan
  • 1 Tbls butter
  • 1 cup white wine
  • 1 cup shredded turkey (can use chicken)


Heat stock in saucepan and bring to boil then lower to just a simmer. Heat Oil in a heavy based saucepan and add onion and garlic. Fry till onion is soft then add rice, stirring to ensure all grains are coated. Add Zucchini and Mushroom and stir for 2 minutes. Add wine, stir and allow to reduce. Add stock a ladle at a time ,waiting until absorbed before adding more and stirring regularly. When all stock is absorbed, stir through butter, cheese and turkey. Serve.

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