Turkey and Mushroom Risotto


Serves 4


  • 1 cup (90 g) Arborio rice*
  • 1 teaspoon (5 ml) extra virgin olive oil
  • 1 small yellow onion, peeled and diced
  • 8 to 10 Crimini mushrooms, wiped clean and sliced
  • 8 ounces (228 g) cooked turkey or chicken, diced (leftovers work well!)
  • 2 tablespoons (30 ml) roasted minced garlic (jarred)
  • 2 1/2  cups (600 ml) turkey or chicken broth
  • 1 sprig fresh rosemary, leaves only, minced
  • Salt and pepper to taste
  • 1/3 cup grated Romano cheese

*These proportions of liquid to rice are for Arborio rice. If you use another type of rice, they will not work and you’ll need to adjust them by feel.


  1. Fill and preheat the SousVide Supreme water oven to 183F/83C.
  2. Put the olive oil in a skillet and heat over medium heat.
  3. Saute the onions and mushrooms until just tender.
  4. Put the sauteed mushrooms and onions and all remaining ingredients, except the cheese, into a large (gallon/3.8 liter) zip-closure cooking pouch.
  5. Use the displacement method (Archimedes Principle) to remove the air and zip the seal.
  6. Submerge the pouch and cook for 45 minutes.
  7. Open the pouch, fluff the rice with a fork, and transfer to a warm serving bowl.
  8. Stir in the cheese and serve.
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