Turkey and Mushroom Risotto

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)
  • 3 cups (720 ml) turkey or chicken broth
  • 1 sprig fresh rosemary, leaves only, minced
  • Salt and pepper to taste
  • 1/3 cup grated Romano cheese


  1. Fill and preheat the SousVide Supreme 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.