This weekend, we bring you inspiration for turkey and mushroom risotto. A tasty, simple, and, most importantly, quick dish – because who wants to stand by the stove for hours on a hot summer day? 😊


  • 400 g of turkey breast
  • 250 g of brown mushrooms
  • 250 g of oyster mushrooms
  • 1 carrot
  • 1 leek
  • 1 clove of garlic
  • Some thyme
  • 1 parsley leaf
  • 1.5 cups of rice
  • Salt and pepper
  • Butter


Wash the leek, cut the white part into rings, and the green part into strips. Cut the mushrooms and oyster mushrooms. If necessary, clean them with a cloth or a kitchen brush, or simply peel off the skin with a knife, without washing.

In a deep and wide pan, sauté the leeks in butter, then add the sliced carrots. After a few minutes, add the diced meat and briefly fry it. Add the mushrooms, chopped garlic, parsley, and mix everything. Simmer until all the liquid from the mushrooms evaporates, then add the rice and cover with stock until the rice is cooked.

At the end, add thyme and a cube of butter.

Stir and enjoy!