In heavy bottom 6 quart pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium high heat. Add 1 medium yellow onion(diced) and sauté until golden brown while stirring occasionally, about 5 minutes.
While the onion is cooking, heat 4 cups turkey broth in a separate pot over medium heat.
When the onions are tender, add the 1 cup Arborio rice and 1 cup cooked turkey and stir to prevent burning. Allow the rice and turkey to brown a bit. The ingredients will start sticking to the bottom of the pan.
Add the 1/2 cup white wine and scrape the bottom of the pan to remove any of those cooked bits. Continue to cook for about a minute until all of the liquid has been absorbed.
Using one ladle at a time, add hot turkey broth to the rice mixture and stir.
Once all of the broth has been incorporated, top with 1/2 cup parmesan cheese and 2 tablespoons parsley.