Recipe: Creamy Turkey and Mushroom RisottoDescription: A deliciously creamy risotto made with leftover turkey, mushrooms, and Arborio rice, finished with Parmesan cheese and fresh parsley.Serves: 4 people Total Time: 45Difficulty: Easy to follow Ingredients needed: 2 tablespoon olive oil, 200 g mushrooms, 1 medium onion, 2 cloves garlic, 1 cup arborio rice, 4 cups chicken broth, 300 g leftover turkey, 1 cup peas, 0.5 cup parmesan cheese, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.25 cup parsleyInstructions: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and cook until they are tender and browned, about 5 minutes. Remove mushrooms from the pan and set aside. In the same pan, add another tablespoon of olive oil. Add the chopped onion and cook until translucent, about 3 minutes. Add minced garlic and cook for an additional minute. Add Arborio rice to the pan and stir to coat the grains with oil. Cook for 2 minutes until the rice begins to turn translucent. Slowly add chicken broth, one cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and cooked through, about 20 minutes. Stir in the cooked mushrooms, leftover turkey, and peas. Cook for another 5 minutes until everything is heated through. Remove the pan from heat and stir in grated Parmesan cheese. Season with salt and black pepper to taste. Garnish with fresh parsley before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: Italian, comfort food, main courseThis Creamy Turkey and Mushroom Risotto recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 45 minutes. Great for weekly meal prep and family dinners.