Friday, June 29, 2018
Shortcut Turkey Risotto
Risotto is generally a labor of love. Our shortcut version eliminates most of the stove-top stirring, but produces equally silky results and turns ho-hum turkey leftovers into a special meal. Make sure to serve the risotto as soon as it's done the cooking; as it stands, it thickens quickly and loses some of its creamy texture.
By Jennifer Bartoli and The Test Kitchen
Source: Canadian Living Magazine: January 2014
Prep time 25 minutes
Total time 40 minutes
Portion size 4 to 6 servings
1 tbsp (15 mL) butter
1 onion, chopped
2 carrots, diced
2 cloves garlic, minced
1 tbsp (15 mL) chopped fresh thyme
1-1/2 cups (375 mL) arborio rice
1/4 tsp (1 mL) each salt and pepper
1/4 tsp (1 mL) crumbled dried sage
3 cups (750 mL) sodium-reduced chicken broth
2 cups (500 mL) shredded cooked turkey breast
1 zucchini, diced
1 tbsp (15 mL) lemon juice
1/3 cup (75 mL) grated parmesan cheese
In a large saucepan over medium heat, melt butter; cook onion, carrots, garlic, and thyme until the onion is softened, about 5 minutes. Add rice, salt, pepper, and sage, stirring to coat and toast grains, about 1 minute.
Add broth and 2 cups water; bring to boil, stirring constantly. Reduce heat, cover and simmer until rice is creamy and tender about 15 minutes. Stir in turkey and zucchini; cook, stirring until heated through, about 2 minutes. Stir in lemon juice and half of the Parmesan cheese. Serve immediately, topped with remaining cheese.
Change it up: Shortcut Chicken Risotto - Substitute shredded cooked chicken breast for turkey.
Nutritional Information per each of 6 servings: about
cal 304 pro 18g total fat 5g sat. fat 3g
carb 46g dietary fibre 2g sugar 3g chol 34mg
sodium 529mg potassium 314mg
calcium 9 iron 8 vit A 48 vit C 7