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Smoked Turkey Risotto Recipe
|Vegetable stock/Chicken stock/low sodium chicken stock||2 1⁄2 Cup (40 tbs)|
|Olive oil||1 Tablespoon|
|Green onions||4 , white and green thinly sliced separately|
|Long grain white rice/Arborio/basmati||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|White wine/Water||1⁄2 Cup (8 tbs)|
|Red pepper flakes||1⁄8 Teaspoon, crushed|
|Minced sage/3/4 teaspoon ground sage||2 Teaspoon|
|Smoked turkey||3 Ounce, slivered|
|Grated parmesan cheese||3 Tablespoon|
Serving size: Complete recipe
Calories 1273 Calories from Fat 288
% Daily Value*
Total Fat 33 g50.4%
Saturated Fat 10.9 g54.6%
Trans Fat 0 g
Cholesterol 39.6 mg
Sodium 2323.2 mg96.8%
Total Carbohydrates 170 g56.8%
Dietary Fiber 11.9 g47.7%
Sugars 3 g
Protein 50 g99.5%
Vitamin A 54.7% Vitamin C 45.2%
Calcium 76.6% Iron 34%
*Based on a 2000 Calorie diet
Meanwhile, in a 12-inch nonstick skillet, heatthe oil over moderate heat.
Add the white part of the green onions, the rice, and garlic.
Cook, stirring frequently, for 3 minutes or until the onions are slightly softened.
2 Add the wine and 1/2 cup of the hot stock to the skillet.
Stir in the salt and red pepper flakes and cook, stirring occasionally, until almost all of the stock has been absorbed.
Continue adding the stock, 1/2 cup at a time, keepingthe liquid at a simmer and stirring frequently for about 20 minutes or until the rice is tender and most of the liquid has been absorbed.
Stir in the sage and the green part of the green onions with the last of the stock.
3 Stir in the turkey and cook for 1 minute or until heated through.
Top each serving with some of the cheese.