Turkey Vegetable Risotto

Ingredients

• 3 tbsp (45 mL) olive oil, divided
• 1 lb (454 g) boneless skinless Ontario turkey, cut into 1 inch (2 cm) pieces
• 1 pkg (8 oz/227 g) button mushrooms, thinly sliced
• 3/4 cup (175 mL) diced red onion
• 3/4 cup (175 mL) diced yellow bell pepper
• 1/2 oz (15 g) dried porcini mushrooms, rehydrated
• Half a bunch (8 oz/227 g) fresh asparagus, trimmed
• 1 1/2 cups (375 mL) arborio rice
• 1/2 cup (125 mL) dry white wine
• 5 cups (1.25 L) hot turkey or vegetable broth (approx)
• 1 head garlic, roasted
• 3/4 cup (175 mL) fresh grated parmesan cheese
• 1/4 tsp (1 mL) each salt and pepper