Introduction

Remember those chilly autumn evenings, maybe curled up on the couch with a good book and a warm bowl of something delicious? There’s something so incredibly comforting about a creamy, savory dish, isn’t there? Well, get ready to recreate that feeling right in your own kitchen with this amazing Turkey Cranberry Risotto. It’s like a hug in a bowl, and the best part? It’s surprisingly simple to whip up, making it perfect for a weeknight treat or even a casual gathering with friends.

Why You’ll Love This Recipe

Fast: Seriously, you’ll be enjoying this creamy goodness in under an hour!
Easy: No fancy techniques required, just a little stirring and a lot of love.
Giftable: Imagine bringing this to a potluck or as a “thinking of you” meal – it’s sure to be a hit!
Crowd-pleasing: Even picky eaters will be asking for seconds of this flavorful and satisfying dish.

Ingredients

Let’s gather our cozy companions for this culinary adventure:

1 1/2 cups Arborio rice: This special short-grain rice is the secret to that signature creamy texture.
4 cups turkey broth (or chicken broth): The flavorful base that brings everything together. Feel free to use chicken broth if turkey isn’t on hand!
1 cup cooked turkey, shredded: Leftover Thanksgiving turkey? This is its moment to shine! Or use rotisserie chicken for a quick fix.
1/4 cup dried cranberries: For that delightful pop of sweet-tart flavor and beautiful color.
1/2 cup white wine: This adds a lovely depth and complexity, but don’t worry if you don’t have it – a little extra broth will work too.
1 onion, finely chopped: Our aromatic foundation.
2 tbsp butter: For sautéing and adding that irresistible richness.
1/2 cup grated Parmesan cheese: The salty, nutty finish that makes everything sing.
Salt and pepper to taste: The essential finishing touches.

How to Make It

Ready to create some magic? Grab your apron!

Warm Up the Broth: First things first, pour your turkey broth into a saucepan and let it gently warm over low heat. We want it nice and toasty, ready to be absorbed by the rice.
Sauté the Aromatics: In a separate large pan or pot (a Dutch oven works wonderfully here!), melt the butter over medium heat. Toss in your finely chopped onion and let it soften and become fragrant for about 5 minutes. You’re building flavor right from the start!
Toast the Rice: Now, add your Arborio rice to the pan. Stir it around for about 1-2 minutes. You’ll see the grains start to look a little translucent around the edges – this toasting step is key to getting that perfect risotto texture.
Deglaze with Wine: Pour in the white wine. Stir it constantly until the rice has soaked up all that lovely liquid. It smells so good already, doesn’t it?
The Risotto Ritual: This is where the magic happens! Start adding your warm turkey broth, one ladleful at a time. The trick is to stir, stir, stir! Wait until each addition of broth is almost completely absorbed before adding the next ladleful. Keep this up for about 18-20 minutes, or until the rice is tender but still has a slight bite – we call that “al dente.” Patience is your friend here, and the stirring is almost meditative!
Add the Stars: Once the rice is perfectly cooked, stir in your shredded turkey and those beautiful dried cranberries. Let it all heat through for another 2-3 minutes.
The Creamy Finish: Remove the pan from the heat. Now, stir in that glorious grated Parmesan cheese. It will melt into the risotto, making it wonderfully creamy and decadent.
Season to Perfection: Finally, taste your masterpiece and season with salt and pepper as needed. You want it just right! Serve immediately and prepare for happy sighs.

Substitutions & Additions

This recipe is a fantastic canvas for your creativity! Here are a few ideas:

For the Meat: If you don’t have turkey, shredded cooked chicken or even diced ham would be delicious. For a vegetarian option, you could omit the meat and add some sautéed mushrooms for an earthy flavor.
For the Broth: Chicken broth is a perfect substitute if turkey broth isn’t readily available.
Extra Veggies: Feel free to toss in some steamed peas or chopped celery along with the onion for added color and nutrition. A handful of fresh spinach wilted in at the end is also lovely.
Herbs: A sprinkle of fresh chopped parsley or chives just before serving adds a burst of freshness.
A Little Kick: For those who like a touch of spice, a pinch of red pepper flakes can be added with the onion.

Tips for Success

A few little secrets to ensure your risotto is absolutely perfect every time:

Don’t Rush the Broth: Adding the broth gradually and stirring is what releases the starch from the Arborio rice, creating that signature creaminess.
Keep it Warm: Make sure your broth stays warm. Adding cold broth will shock the rice and interrupt the cooking process.
Stirring is Key: While you don’t need to stir constantly, you do need to stir frequently to prevent sticking and to help the rice release its starch.
Prep Ahead: You can chop your onion and shred your turkey a day in advance to save time on cooking day.
Don’t Overcook: Risotto should be creamy and tender, but still have a slight chew. Overcooked risotto can become mushy.

How to Store It

Leftovers? Lucky you! Risotto is best enjoyed fresh, but you can store any remaining portions in an airtight container in the refrigerator for up to 2 days. When you’re ready to reheat, you might need to add a splash of broth or water and stir gently over low heat to bring back that lovely creamy consistency. It might not be quite as creamy as when it’s freshly made, but it’s still wonderfully delicious!

FAQs

Got a burning question? We’ve got answers!

Can I make this without wine? Absolutely! If you prefer not to use wine, simply substitute it with an equal amount of turkey or chicken broth. The flavor will still be fantastic!
What is “al dente”? “Al dente” is an Italian term that means “to the tooth.” For pasta or rice, it means cooked until tender but still firm to the bite, with no mushiness.
Why is my risotto not creamy? The most common reasons are not using Arborio rice (or a similar risotto rice) or not adding the broth gradually while stirring. This process is what releases the starches that make risotto creamy!

Cozy Turkey Cranberry Risotto

A creamy, savory, and comforting Turkey Cranberry Risotto that's surprisingly simple to make, perfect for weeknights or casual gatherings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Servings 4 servings

Equipment

Saucepan For warming broth
Large pan or pot A Dutch oven works wonderfully

Ingredients

Main ingredients

1.5 cups Arborio rice This special short-grain rice is the secret to that signature creamy texture.
4 cups turkey broth Or chicken broth. The flavorful base that brings everything together.
1 cup cooked turkey, shredded Leftover Thanksgiving turkey? Or use rotisserie chicken for a quick fix.
0.25 cup dried cranberries For that delightful pop of sweet-tart flavor and beautiful color.
0.5 cup white wine Adds a lovely depth and complexity, but a little extra broth will work too.
1 onion, finely chopped Our aromatic foundation.
2 tbsp butter For sautéing and adding that irresistible richness.
0.5 cup grated Parmesan cheese The salty, nutty finish that makes everything sing.
salt and pepper To taste. The essential finishing touches.

Instructions

Warm Up the Broth: First things first, pour your turkey broth into a saucepan and let it gently warm over low heat. We want it nice and toasty, ready to be absorbed by the rice.
1.5 cups Arborio rice
Sauté the Aromatics: In a separate large pan or pot (a Dutch oven works wonderfully here!), melt the butter over medium heat. Toss in your finely chopped onion and let it soften and become fragrant for about 5 minutes. You're building flavor right from the start!
1.5 cups Arborio rice
Toast the Rice: Now, add your Arborio rice to the pan. Stir it around for about 1-2 minutes. You'll see the grains start to look a little translucent around the edges – this toasting step is key to getting that perfect risotto texture.
1.5 cups Arborio rice
Deglaze with Wine: Pour in the white wine. Stir it constantly until the rice has soaked up all that lovely liquid. It smells so good already, doesn't it?
1.5 cups Arborio rice
The Risotto Ritual: This is where the magic happens! Start adding your warm turkey broth, one ladleful at a time. The trick is to stir, stir, stir! Wait until each addition of broth is almost completely absorbed before adding the next ladleful. Keep this up for about 18-20 minutes, or until the rice is tender but still has a slight bite – we call that "al dente." Patience is your friend here, and the stirring is almost meditative!
1.5 cups Arborio rice
Add the Stars: Once the rice is perfectly cooked, stir in your shredded turkey and those beautiful dried cranberries. Let it all heat through for another 2-3 minutes.
1.5 cups Arborio rice
The Creamy Finish: Remove the pan from the heat. Now, stir in that glorious grated Parmesan cheese. It will melt into the risotto, making it wonderfully creamy and decadent.
1.5 cups Arborio rice
Season to Perfection: Finally, taste your masterpiece and season with salt and pepper as needed. You want it just right! Serve immediately and prepare for happy sighs.
1.5 cups Arborio rice

Notes

Risotto is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of broth or water to restore creaminess.