turkey thyme risotto

Turkey Thyme Risotto

• 2 3/4 to 3 1/4 cups reduced-sodium chicken broth
• 2 cups sliced fresh mushrooms
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 T. olive oil
• 1 cup uncooked arborio rice
• 1 t. minced fresh thyme or 1/4 t. dried thyme
• 1/2 cup white wine or additional reduced-sodium chicken broth
• 1 1/2 cups cubed cooked turkey breast
• 2 T. grated Romano cheese (optional)
• 1/4 t. salt
• 1/4 t. pepper

In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute the mushrooms, onion, and garlic in oil until tender, about 3 minutes. Add rice and thyme; cook and stir for 2-3 minutes. Stir in wine or additional broth. Cook and stir until all of the liquid is absorbed.

Add heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender (or as tender as you want). Continue to add water if you run out of broth. Add the turkey, Romano cheese, salt and pepper; cook and stir until heated through. Serve immediately. Makes 4 servings (one cup each).

Nutrition (1 cup): 334 cal, 6g fat (1g saturated fat), 49mg cholesterol, 698mg sodium, 44g carbs, 1g fiber, 24g protein.