Directions

1. In 2-quart saucepan, heat broth on low. In deep 12-inch skillet, heat 2 tablespoons oil on medium-high. Add mushrooms and pinch of salt. Cook 4 to 5 minutes or until softened, stirring twice. Add turkey; stir 1 minute. Transfer to bowl; set aside.
2. In same skillet, heat remaining oil on medium. Add shallot, garlic, and 1/4 teaspoon salt. Cook 2 minutes, stirring. Add rice; cook 1 minute, stirring. Add wine; cook 2 minutes or until mostly absorbed, stirring.
3. Stir in hot broth, 2 ladlefuls at a time, waiting until mostly absorbed before adding next batch, stirring frequently. Cook 22 to 30 minutes or until rice is just tender, stirring and adding broth.
4. Add butter and turkey mixture to rice. Cook 2 minutes, stirring. Remove from heat. Stir in Parmesan. Garnish with parsley. Serve immediately.