Recipe - Turkey Risotto Primavera
by The National Turkey Federation
This delightful veggie filled risotto makes a marvelous main dish for a special occasion. Less time consuming to make than traditional risottos, this recipe is still filled with all the traditional flavor of a traditional risotto and is as rich and creamy.
1-1/2 pounds boneless turkey thigh meat cut into 1/2-inch cubes
2 tablespoons olive oil divided use
1 cup Arborio rice or other short grain rice
1 cup chopped onion
1 teaspoon minced garlic
1/2 cup dry white wine
3 cups fat-free, sodium-free chicken broth
1 cup Parmesan cheese freshly grated
2 cups broccoli florets cooked until crisp and tender
1/2 cup carrots, cut into 2" julienne slices cooked until crisp and tender
1/2 cup red bell pepper, cut into 2" julienne slices cooked until crisp and tender
1/2 teaspoon salt and pepper
In 3-quart sauce pan in 1 tablespoon of hot oil over medium heat, lightly brown turkey cubes on all sides in batches (do not crowd pieces as meat will steam instead of brown). Remove to plate. Add remaining tablespoon of oil to pan; stirring constantly, saute rice 2 to 3 mintues. Add onions, sauteing another 2 to 3 minutes; add garlic and saute for 30 seconds. Add turkey cubes, draining as much liquid as possible. Add wine, stirring to scrape up brown bits on bottom of pan; cook until liquid has evaporated and mixture is fairly dry. Add chicken broth; return to boil; cover and simmer 15 to 20 minutes, or until mixture is creamy, but rice is al dente. If there is too much liquid left, turn heat to medium high and boil, stirring constantly, to desired creaminess. Remove from heat; stir in Parmesan cheese until melted; gently fold in cooked vegetables; salt and pepper. Serve immediately.
Nutritional Information (per serving)
Protein 34 grams
Fat (30%) 14 grams
Carbohydrate 33 grams
Sodium 837 mg
Cholesterol 96 mg
Recipe by The National Turkey Federation.