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.

Maureen Callahan
Recipe by Cooking Light November 2007

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

347 calories; calories from fat 22%; fat 8.3g; saturated fat 3.5g; mono fat 2.2g; poly fat 1.1g; protein 21.3g; carbohydrates 46.4g; fiber 3g; cholesterol 49mg; iron 2.4mg; sodium 465mg; calcium 139mg.
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