1. Heat oven to 350 degrees.
2. In a 4-quart Dutch oven or deep oven-safe saucepan with lid, heat oil over medium heat. Add onion, mushrooms and garlic and cook until golden, about 5 minutes. Add in ground turkey and Italian seasoning; cook 5 minutes until cooked through.
3. Add rice to onion mixture and cook, toasting the rice for 2 minutes. Add wine and cook until it boils off. Add 5 cups broth or water, 1 tsp. salt and cracked pepper to taste. Bring mixture to a simmer, place lid on pot and transfer to the oven. Bake risotto in the oven for 20-25 minutes, or until the liquid is mostly absorbed.
4. When risotto is finished cooking, remove from oven and stir risotto for 2 minutes until it becomes thick and creamy. Add parmesan and stir to combine. Taste and adjust seasoning, adding more salt and pepper as you like.
5. Serve in shallow bowls with black pepper, parmesan and thyme.

Prep Time: 20 minutes

Total Time: 45 minutes

Serves: 4-6