Turkey Risotto

[rtebalt]

This poultry packed side dish also has artichokes, mushrooms and Parmesan cheese for a truly great flavor.

1 small onion, diced
3 tablespoons olive oil
1 cup Arborio rice
6 cups chicken stock, heated
1/4 cup finely snipped sun-dried tomatoes
2 cups diced leftover turkey
1 cup sliced white mushrooms
1 can artichoke hearts, drained and quartered
4 ounces grated Parmesan cheese
Salt and pepper to taste

In a heavy saucepan, saute the onion in olive oil until tender. Add the rice and sun-dried tomatoes and stir until rice is well-coated with the oil. Add 1-2 ladles of hot chicken broth. Stir until liquid is almost all absorbed. Continue to add stock and stir. With the last ladleful of stock, add the turkey, mushrooms, and artichoke hearts. Cover and let cook until rice is al dente. Just before serving, stir in the grated Parmesan and salt and pepper.

Number of Servings: 4

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