Turkey Cranberry Risotto

Directions

1. In a large skillet, heat 3 tablespoons of olive oil on medium-high heat. Add the mushrooms and lightly salt, add 1 tablespoon water, then cook for about 5-10 minutes, stirring several times. Add the chopped turkey meat, stirring to heat through for 1-2 minutes. Remove the mixture to a bowl and set aside.
2. In the same skillet, heat the remaining 3 tablespoons of olive oil and add the shallot and garlic, stirring and cooking for about 2 minutes. Add the rice, stirring constantly, and slowly pour in the ½, cup wine or broth. Cook the mixture for about 2 minutes until most of the liquid has been absorbed.
3. Slowly add in the remaining 6 cups of broth, 2 ladlefuls at a time, until the rice has absorbed all the broth, stirring continuously. This process will take about 25 minutes, or until the rice is tender and all the broth has been incorporated. Partway through, add 1 tablespoon of mustard to the rice. Turn the heat down to low.
4. Add in the cream cheese, turkey and mushrooms, Parmesan cheese, cranberries, broccoli, and sage, mixing it all together and cooking for an additional minute. If needed, add up to 1/2 cup of stock for moisture and for it to be your preferred texture. Garnish with sage leaves or parmesan cheese, serve immediately.