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Turkey Thyme Risotto

This satisfying risotto is a wonderful way to reinvent leftover turkey. I use Romano cheese, garlic and plenty of fresh mushrooms to create it. —Sunny McDaniel, Cary, North Carolina
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    4 servings

Ingredients

  • 2-3/4 to 3-1/4 cups reduced-sodium chicken broth
  • 1 tablespoon olive oil
  • 2 cups sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 cup uncooked arborio rice
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 cup white wine or additional broth
  • 1-1/2 cups cubed cooked turkey breast
  • 2 tablespoons shredded Romano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a small saucepan, bring broth to a simmer; keep hot. In a large nonstick skillet, heat oil over medium-high heat; saute mushrooms, onion and garlic until tender, about 3 minutes. Add rice and thyme; cook and stir 2 minutes.
  • Stir in wine. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, rice is tender but firm to the bite, and risotto is creamy. (This will take about 20 minutes.)
  • Add remaining ingredients; cook and stir until heated through. Serve immediately.
Nutrition Facts
1 cup: 337 calories, 6g fat (2g saturated fat), 43mg cholesterol, 651mg sodium, 44g carbohydrate (2g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.
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