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Turkey Thyme Risotto

 Turkey Thyme Risotto
Our testers couldn't get enough of Sunny McDaniel's delicious and filling risotto with turkey. The Cary, North Carolina reader uses Romano cheese and a hearty portion of fresh mushrooms to create this main dish that's perfect for using up leftover turkey.
4 ServingsPrep: 20 min. Cook: 25 min.


  • 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 tablespoon olive oil
  • 1 cup uncooked arborio rice
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 cup white wine or additional reduced-sodium chicken broth
  • 1-1/2 cups cubed cooked turkey breast
  • 2 tablespoons grated Romano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon 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. Total cooking time is about 20
  • minutes. Add the turkey, Romano cheese, salt and pepper; cook and
  • stir until heated through. Serve immediately. Yield: 4 servings.

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Turkey Thyme Risotto (continued)

Nutritional Facts: 1 cup equals 334 calories, 6 g fat (1 g saturated fat), 49 mg cholesterol, 698 mg sodium, 44 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.