Best Easy Turkey And Pesto Risotto Recipes

EASY PESTO RISOTTO

Steps:

• Make the homemade pesto by combining the first four ingredients in a food processor until they have made a rough paste. With the machine running, slowly add the oil. Salt and pepper to taste. If the sauce seems dry (it should be a thick paste), add a bit more oil.
• In a large heavy saucepan, melt 2 tablespoons of butter on low.
• Add onion and cook until soft and translucent.
• Raise heat to medium and add rice, stirring** until the rice looks chalky and you can see a white dot in the center of the grains (3-5 minutes).
• Stir** in one cup of chicken stock. When the stock is absorbed, stir** in another cup. Repeat this for the third cup of stock as well.
• Begin adding the stock 1/2 cup at a time, along with 1 tablespoon of pesto. Stir** continuously until the stock is absorbed. Keep repeating this process and start tasting the risotto. The rice should be tender yet slightly firm to the bite - taking care to not overcook the rice. Adjust more or less pesto with each tasting, to your preferences.
• Remove the risotto from the heat when it is almost, but not quite done.
• Fold in 1 tablespoon of butter, then gently fold in the Parmesan cheese.
• Add salt and pepper to taste.
• Enjoy this pesto risotto!

PESTO RISOTTO

Steps:

• Add oil to a medium skillet. Add rice and toast until lightly golden brown about 2 minutes.
• Pour in wine and cook for 1-2 minutes or until most of the wine is absorbed.
• Pour in warm chicken broth 1/2 cup at a time until liquid is absorbed. (Keep chicken stock warm in a saucepan) Stir rice occasionally. Cook for 20-30 minutes or until all of the chicken stock is absorbed.
• Add in butter and stir until melted.
• Take off of heat and add in Parmesan cheese, lemon juice and pesto. Stir to combine and serve immediately.

RISOTTO WITH ASPARAGUS AND PESTO

Steps:

• Put well-seasoned stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot.
• Heat olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.
• Stir in rice and garlic and stir until the grains separate and begin to crackle. Add wine and stir until it is no longer visible in the pan. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often. After 10 minutes, add asparagus and continue to stir and add stock for another 10 to 15 minutes, until rice is cooked through but still al dente.
• Add another ladleful of stock to the rice. Stir in pesto and additional cheese and remove from heat. Taste and adjust seasoning. Mix should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading risotto in a thin layer rather than a mound.

EASY TURKEY AND PESTO RISOTTO

Steps:

• Bring the broth to the boil in a large saucepan. Add the turkey strips and simmer for 8-10 minutes, or until the meat is thoroughly cooked, there is no pink meat and the juices run clear.
• Set the turkey strips aside and keep warm. Leave the broth to simmer.
• Meanwhile, melt the butter in a large, heavy-based pan over a medium heat and add the onion. Cook for 2-3 minutes until soft.
• Add the rice and stir until coated in the butter. Pour in the wine and cook until almost all the liquid has been absorbed.
• Add a ladleful of hot broth to the pan, stir and simmer gently until all the liquid has been absorbed. Continue adding the broth until it has all been used, or until the rice is plump and tender.
• Stir in the reserved turkey and the pesto. Heat through until piping hot. Season with pepper, scatter with freshly torn basil leaves and the pine nuts. Serve.

RISOTTO WITH PESTO AND PEAS

Steps:

• Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer.
• Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until almost evaporated, about 1 more minute.
• Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep the risotto at a simmer). Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.
• Stir in the ham and remaining 1 tablespoon butter. Remove from the heat; stir in 2/3 cup pesto, the mozzarella and Parmesan. Season with salt. Divide among bowls and top with the remaining pesto.

RISOTTO WITH TURKEY, MUSHROOMS AND PEAS

Steps:

• Place the mushrooms in a large Pyrex measuring cup, and pour in 2 cups boiling water. Allow to sit for 30 minutes. Line a strainer with cheesecloth, place it over a bowl and strain the mushrooms. Squeeze the mushrooms over the strainer then rinse several times to rid them of sand. Set aside. Combine the mushroom soaking liquid with the stock in a saucepan.
• Bring the stock to a simmer over low heat, with a ladle nearby or in the pot. Make sure that the stock is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until the onion is just tender, about three minutes. Do not brown.
• Stir in the rice, porcinis and garlic. Stir until the grains separate and begin to crackle. Add the wine, and stir until it is no longer visible in the pan. Begin adding the simmering stock a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling neither too slowly nor too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 15 minutes, stir in the turkey and the peas, and continue to add stock as instructed above. The risotto is done in 20 to 25 minutes, when the rice is just tender all the way through but still chewy. Taste now and adjust seasoning.
• Add another ladleful or two of stock to the rice. Stir in the chives and Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.