Turkey and Leek Risotto

recipe
Homemade stock elevates the quality of this turkey and leek risotto. Fresh sage and thyme stirred in at the end boost the aroma and lend herbal notes to the dish.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 347
Caloriesfromfat 22 %
Fat 8.3 g
Satfat 3.5 g
Monofat 2.2 g
Polyfat 1.1 g
Protein 21.3 g
Carbohydrate 46.4 g
Fiber 3 g
Cholesterol 49 mg
Iron 2.4 mg
Sodium 465 mg
Calcium 139 mg

Ingredients

5 1/2 cups Turkey Stock
1 tablespoon butter, divided
2 teaspoons olive oil, divided
3 cups thinly sliced leek (about 3 large)
3/4 teaspoon salt, divided
1/4 cup finely chopped shallots
1 1/2 cups uncooked Arborio rice or other short-grain rice
1/2 cup dry white wine
2 cups chopped cooked turkey (light and dark meat)
1/3 cup grated fresh pecorino Romano cheese
1 1/2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh sage
1/4 teaspoon freshly ground black pepper

Preparation

Bring Turkey Stock to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Melt 1 teaspoon butter and 1 teaspoon oil in a large saucepan over medium heat. Add leek to pan; cook 7 minutes or until tender, stirring occasionally. Stir in 1/4 teaspoon salt. Place leek mixture in a small bowl. Melt remaining 2 teaspoons butter and remaining 1 teaspoon oil in pan. Add shallots to pan; cook 2 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1/2 cup stock and 1/4 teaspoon salt; cook until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of the stock is absorbed before adding the next (about 28 minutes total).

Stir in turkey and leek mixture; cook 1 minute or until thoroughly heated. Remove from heat; stir in remaining 1/4 teaspoon salt, pecorino Romano cheese, thyme, sage, and pepper.

Note:

Maureen Callahan,

November 2007
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