Article published November 24, 2009
Turkey Risotto with Artichoke Hearts and Sun-Dried Tomatoes
1 tablespoon olive oil
1 medium onion, chopped
11/2 cups Italian srborio rice
5 1/2 cups chicken broth, divided
2 cups chopped leftover cooked turkey
1 14-ounce can artichoke hearts, drained, thinly sliced
8 sun-dried tomatoes packed in oil, drained, cut in thin strips
3/4 cup grated fresh Parmesan cheese, divided
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup finely chopped fresh parsley or basil leaves, optional
Heat oil in large skillet over medium heat. Add onion; cook and stir 5 minutes or until tender. Stir in rice; cook and stir 3 minutes or until rice is golden. Stir in 1/2 cup broth. Cook and stir constantly for 2 minutes or until broth has been absorbed. Continue to cook and stir constantly, adding another 3 1/2 cups of broth, 1/2 cup at a time, until completely absorbed. Stir in turkey, artichokes, and tomatoes. Continue adding enough broth 1/2 cup at a time, stirring until absorbed and rice is tender, but slightly firm in the center. Stir in 1/2 cup cheese, salt, and pepper. Sprinkle with remaining 1/4 cup of cheese and parsley if desired.
Yield: 4 servings
Source: Sarah Chase on behalf of Butterball
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