Wednesday, May 23, 2018
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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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