Turkey and Leek Risotto

Homemade stock elevates the quality of this risotto. Fresh sage and thyme stirred in at the end boost the aroma and lend herbal notes to the dish.

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 5 1/2  cups  Turkey Stock
• 1  tablespoon  butter, divided
• 2  teaspoons  olive oil, divided
• 3  cups  thinly sliced leek (about 3 large)
• 3/4  teaspoon  salt, divided
• 1/4  cup  finely chopped shallots
• 1 1/2  cups  uncooked Arborio rice or other short-grain rice
• 1/2  cup  dry white wine
• 2  cups  chopped cooked turkey (light and dark meat)
• 1/3  cup  grated fresh pecorino Romano cheese
• 1 1/2  tablespoons  chopped fresh thyme
• 1  tablespoon  chopped fresh sage
• 1/4  teaspoon  freshly ground black pepper

Preparation

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

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.

Nutritional Information

Calories:

347 (22% from fat)

Fat:

8.3g (sat 3.5g,mono 2.2g,poly 1.1g)

Protein:

21.3g

Carbohydrate:

46.4g

Fiber:

3g

Cholesterol:

49mg

Iron:

2.4mg

Sodium:

465mg

Calcium:

139mg