Turkey & Wild Mushroom Risotto
2 cups diced turkey
5 to 6 cups broth, turkey or use 5 to 6 cups broth, chicken (fat-free, no salt
1 small onion, minced
1 1/2 cups Arborio rice
1/2 cup white wine, dry
1/2 tablespoon olive oil, extra virgin
1/2 pound wild mushrooms
1 teaspoon thyme, crushed, dried
2 tablespoons freshly grated Parmesan cheese
Salt and pepper to taste
Pour broth into a saucepan and bring to a boil. Reduce heat to a slow simmer.
Lightly coat a large deep cooking pot or Dutch oven with cooking spray and add
the onion. Sauté over medium heat until transparent. Add the rice, stirring to
coat. Add the wine and bring to a boil. Stir until it evaporates. Add the hot
broth a cup at a time, stirring constantly until the stock is absorbed.
While the risotto is cooking, heat oil in a small pan and sauté the mushrooms
until barely done. Set aside.
Stir the thyme, turkey into the risotto with the last addition of broth.
Continue to stir and when the liquid is absorbed, add the cooked mushrooms and
heat through. Serve immediately in shallow pasta bowls. Season with salt and
pepper and sprinkle with Parmesan cheese.
Makes 6 servings.