Risotto is generally a labour of love. Our shortcut version eliminates most of the stove-top stirring, but produces equally silky results and turns ho-hum turkey leftovers into a special meal. Make sure to serve the risotto as soon as it's done cooking; as it stands, it thickens quickly and loses some of its creamy texture.
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2014
Ingredients
Method
In large saucepan over medium heat, melt butter; cook onion, carrots, garlic and thyme until onion is softened, about 5 minutes. Add rice, salt, pepper and sage, stirring to coat and toast grains, about 1 minute.Add broth and 2 cups water; bring to boil, stirring constantly. Reduce heat, cover and simmer until rice is creamy and tender, about 15 minutes. Stir in turkey and zucchini; cook, stirring, until heated through, about 2 minutes. Stir in lemon juice and half of the Parmesan cheese. Serve immediately, topped with remaining cheese.
Change it up: Shortcut Chicken Risotto - Substitute shredded cooked chicken breast for turkey.
Nutritional facts per each of 6 servings: about
- Fibre 2 g
- Sodium 529 mg
- Sugars 3 g
- Protein 18 g
- Calories 304.0
- Total fat 5 g
- Potassium 314 mg
- Cholesterol 34 mg
- Saturated fat 2.6 g
- Total carbohydrate 46 g
%RDI
- Iron 8.0
- Folate 7.0
- Calcium 9.0
- Vitamin A 48.0
- Vitamin C 7.0
