Saturday, November 28, 2009
turkey thyme risotto
Are you drowning in leftover turkey? Then, this recipe is for you! This recipe is from Taste of Home's Light and Tasty Annual Recipes 2008, and it's phenomenal. It is the perfect way to eat up leftover turkey, and the best part - it is IBS safe.
First, heat up about 3 1/2 cups of reduced-sodium chicken broth (I just heated up an entire 4 cup carton of broth - I ended up using it all anyway!). Keep this broth on the stove at low heat while you cook everything else.
In a nonstick skillet, saute 2 cups of sliced mushrooms (fresh!), a small onion, one clove of minced garlic, and one tablespoon olive oil. Stir until they are tender. One note on this step - you can modify anything above. I used two cloves of garlic, and I think it would taste excellent if the mushrooms were replaced with peas or broccoli. So be creative - use your favorite veggies.
Add 1 cup arborio (short grain) rice and 1/4 t. thyme to the skillet. Cook and stir for about 2-3 minutes. Then add 1/2 cup of white wine (or additional chicken broth) and cook and stir until the liquid is absorbed.
Start adding your heated broth 1/2 cup at a time, stirring constantly. You'll want to make sure that all of the liquid has absorbed between additions. Cook just until risotto is creamy and rice is desired tenderness. (Technically, risotto rice should be a bit al dente, but I find that harder to digest. When I made this recipe, I continued to add broth until the rice was tender enough for me. Once I ran out of broth, I added water. I don't think it hurt the flavor one bit.) Total cooking time here is about 20-25 minutes.
Add about 1 1/2 cup of chopped up turkey and about 1/4 teaspoons each of salt and pepper. If you can handle cheese, put in 2 tablespoons of grated Romano. Otherwise, leave it out - still tastes great!
Stir these items in until cooked through and serve immediately! It's amazing (my pictures don't do it justice).
Turkey Thyme Risotto
2 3/4 to 3 1/4 cups reduced-sodium chicken broth
2 cups sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1 T. olive oil
1 cup uncooked arborio rice
1 t. minced fresh thyme or 1/4 t. dried thyme
1/2 cup white wine or additional reduced-sodium chicken broth
1 1/2 cups cubed cooked turkey breast
2 T. grated Romano cheese (optional)
1/4 t. salt
1/4 t. pepper
In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute the mushrooms, onion, and garlic in oil until tender, about 3 minutes. Add rice and thyme; cook and stir for 2-3 minutes. Stir in wine or additional broth. Cook and stir until all of the liquid is absorbed.
Add heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender (or as tender as you want). Continue to add water if you run out of broth. Add the turkey, Romano cheese, salt and pepper; cook and stir until heated through. Serve immediately. Makes 4 servings (one cup each).
Nutrition (1 cup): 334 cal, 6g fat (1g saturated fat), 49mg cholesterol, 698mg sodium, 44g carbs, 1g fiber, 24g protein.