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Source: Fabulous Food Associations

Turkey Risotto Primavera
Easy to make and elegant.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
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1 1/2 lbs. turkey thighs, cut into 1/2-inch cubes
2 tablespoons olive oil
1 cup arborio rice, or other short grain rice
1 cup onion
1 teaspoon garlic, minced
1/2 cup dry white wine
3 cups canned low sodium chicken broth
1 cup Grated Parmesan cheese
2 cups broccoli, florets, cooked until crisp and tender
1/2 cup carrots, cut into 2-inch julienne slices, cooked until crisp and tender
1/2 cup red bell peppers, cut into 2-inch julienne slices, cooked until crisp and tender
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

In a 3-quart sauce pan in 1 tablespoon of hot oil over medium heat, lightly brown turkey cubes on all sides in batches (do not crowd pieces as meat will steam instead of brown). Remove to plate.

Add remaining tablespoon of oil to pan; stirring constantly, sauté rice 2 to 3 minutes. Add onions, sautéing another 2 to 3 minutes; add garlic for 30 seconds.

Add turkey cubes, draining as much liquid as possible.

Add wine, stirring to scrape up brown bits on bottom of pan; cook until liquid has evaporated and mixture is fairly dry.

Add chicken broth; return to boil; cover and simmer 15 to 20 minutes, or until mixture is creamy, but rice is al dente. If there is too much liquid left, turn heat to high and boil, stirring constantly, to desired creaminess.

Remove from heat; stir in Parmesan cheese until melted; gently fold in cooked vegetables; salt and pepper. Serve immediately.

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