Turkey Thyme Risotto

Name: Turkey Thyme Risotto
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

12 ingredients

4 steps

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

1

In a small saucepan, bring broth to a simmer; keep hot. In a
2

, 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.
3

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.)
4

Add remaining ingredients; cook and stir until heated through. Serve immediately.