Best Turkey Or Ham Risotto Recipes

TURKEY THYME RISOTTO

Turkey Thyme Risotto image

This satisfying risotto is a wonderful way to reinvent leftover turkey. I use Romano cheese, garlic and plenty of fresh mushrooms to create it. -Sunny McDaniel, Cary, North Carolina

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2-3/4 to 3-1/4 cups reduced-sodium chicken broth
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1 cup uncooked arborio rice
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 cup white wine or additional broth
1-1/2 cups cubed cooked turkey breast
2 tablespoons shredded Romano cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a small saucepan, bring broth to a simmer; keep hot. In a large nonstick skillet, heat oil over medium-high heat; saute mushrooms, onion and garlic until tender, about 3 minutes. Add rice and thyme; cook and stir 2 minutes., Stir in wine. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, rice is tender but firm to the bite, and risotto is creamy. (This will take about 20 minutes.), Add remaining ingredients; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 337 calories, Fat 6g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 651mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

TURKEY OR HAM RISOTTO

Turkey or Ham Risotto image

Provided by Marian Burros

Categories dinner, main course

Time 25m

Yield 2 servings

Number Of Ingredients 11

Ingredients

3 ounces whole onion or 2 ounces chopped ready-cut onion ( 1/2 cup)
3 teaspoons olive oil
4 to 5 cups chicken stock or broth
8 ounces whole red pepper or 7 ounces chopped ready-cut pepper (1 1/2 cups)
1 cup arborio rice
1 cup dry white wine
4 ounces ripe fresh tomato or 4 ounces crushed canned no-salt-added tomatoes
1 large clove garlic
Cooked white turkey meat or ham, to yield 2 cups julienned
1/3 cup Marsala wine
1 ounce Parmigiano Reggiano (1/3 cup coarsely grated)

Steps:

Chop whole onion.
Heat a nonstick pot until very hot. Reduce heat to medium-high; add 2 teaspoons of the oil; saute onion until it begins to brown.
Heat the chicken stock in a separate pot until hot but not boiling.
Wash, trim, seed and julienne whole pepper.
Heat a small nonstick pan until it is very hot. Reduce heat to medium-high and add remaining oil. Saute pepper until it begins to soften.
When onion begins to brown, stir in the rice to coat, and add the white wine; allow wine to cook away.
Wash, trim and chop tomato fine; mince the garlic. Add both to the pepper.
Add about 1 cup of simmering stock to rice, and cook over medium-high heat, stirring often until liquid is absorbed. Repeat the procedure, 1 cup of broth at a time.
In between adding the broth to the rice, julienne the turkey or ham and add to the pepper-tomato mixture with the Marsala. Cook to reduce the Marsala by half.
Grate the cheese.
When the rice is almost tender, add another cup of stock along with the turkey or ham mixture, and cook until most of the broth is absorbed. Stir in the cheese.