Ground Turkey Risotto
I came upon this recipe in a Pillsbury cookbook I found at the grocery store and I am glad I did! It was delicious! The beef broth provided a very rich taste and the parmesan cheese offered a very nice creamy texture as well as a kick of fresh flavor. The chives added some nice color and freshness as well. This was a satisfying and delicious weeknight dinner and I will certainly make it again.
Ground Turkey Risotto:
- 3 tablespoons of olive oil
- 1 lb. ground turkey (this recipe called for ground beef but I used turkey instead to keep the dish lean)
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- pepper to taste
- 1 1/2 cups uncooked rice
- 4 cups beef broth
- 2 carrots, chopped
- 2 cups freshly shredded Parmesan cheese
- 3 tablespoons fresh chives, chopped
In a 12 inch skillet (do not use non-stick) over med/low heat saute onions and garlic in olive oil until onions are tender. Add ground meat and pepper. Cookmeat until it is no longer raw. Add rice and cook stirring rapidly for two minutes. Stir in beef broth and bring to a boil. Lower heat, cover, and simmer for 10-20 minutes. (The amount of simmer time depends on the type of rice you chose. I used a short grain dense brown rice requiring much more cooking time than a white rice would have.) Add chopped carrot and cook uncovered for an additional 5-7 minutes or until all liquid has been absorbed. Remove skillet from heat and stir in parmesan cheese. Cover and let sit for 3-5 minutes. Sprinkle with chopped chives and serve.