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Turkey Risotto w Artichoke & Tomatoes




Source of Recipe


butterball.com






Recipe Introduction


Creamy Arborio rice combines with turkey, artichokes, sun-dried tomatoes and Parmesan cheese





List of Ingredients



• 1 tablespoon olive oil
  
• 1 medium onion, chopped (about 1/2 cup)
  
• 1-1/2 cups Italian Arborio rice
  
• 5-1/2 cups Butterball® Chicken Broth, divided
  
• 2 cups chopped leftover cooked Butterball® Turkey
  
• 1 can (14 ounces) artichoke hearts, drained, thinly sliced
  
• 8 sun-dried tomatoes packed in oil, drained, cut into thin strips
  
• 3/4 cup (3 ounces) 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)
  






Instructions



1. 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 of the broth. Cook and stir constantly 2 minutes, or until broth has been absorbed. Continue to cook and stir constantly, adding another 3-1/2 cups of the broth, 1/2 cup at a time, until completely absorbed.
   
2. 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 of the cheese, salt and pepper.
   
3. Sprinkle with remaining 1/4 cup cheese and parsley, if desired.
   






Final Comments


Makes: 4 servings (about 1-1/2 cups each)