recipes
Turkey Risotto with Artichoke Hearts and Sun-Dried Tomatoes
Creamy Arborio rice combines with turkey, artichokes, sun-dried tomatoes and Parmesan cheese for a satisfying entree.
- Servings
- cook method
- prep
- cook
- ready
- 4
- Boil/Simmer
- 30 minutes
- 20 - 30 minutes
- Less than 45 minutes
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 1/2 cups uncooked Italian Arborio rice
- 5 1/2 cups 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 ground black pepper
- 1/4 cup finely chopped fresh basil
- Directions
- Serving Suggestions
-
Heat oil in large skillet on 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.
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.
Sprinkle with remaining 1/4 cup cheese and basil.
