Turkey Thyme Risotto Recipe

5 2 4
Turkey Thyme Risotto Recipe
Turkey Thyme Risotto Recipe photo by Taste of Home
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Turkey Thyme Risotto Recipe

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5 2 4
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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

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. Yield: 4 servings.
Originally published as Turkey Thyme Risotto in Light & Tasty April/May 2007, p34

Nutritional 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.

  • 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
  1. 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.
  2. 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.)
  3. Add remaining ingredients; cook and stir until heated through. Serve immediately. Yield: 4 servings.
Originally published as Turkey Thyme Risotto in Light & Tasty April/May 2007, p34

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Reviews forTurkey Thyme Risotto

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MY REVIEW
dccookin User ID: 7162688 165652
Reviewed Apr. 27, 2014

"Oh my word, this was delicious! It's our favorite way to use up leftover turkey. We've made it several times."

MY REVIEW
ConnieK User ID: 282614 96192
Reviewed Dec. 14, 2013

"Very tasty, simple to make and a great way to use up leftover turkey."

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