Tuesday, May 7, 2013

Ground Turkey Risotto

Jeremy and I have tried this twice now, so we've made a few additional adjustments to the recipe (it's only loosely based on a recipe I found online). It's easy, delicious, and it makes for good leftovers. It can also be tweaked in a lot of ways - use a different ground meat, different or additional veggies (such as, celery, broccoli, peas), additional spices (perhaps some basil or Italian seasoning?).

Ground Turkey Risotto
Adapted from BettyCrocker.com

¼ - ½ cup diced onions (we use frozen)
1¼ lbs ground turkey
1¼ tsp minced garlic (2-3 cloves)
¼ - ½ tsp black pepper
1¼ cups uncooked arborio rice
32 ounce chicken broth
1 cup chopped carrots
¾ cup Parmesan cheese
[Optional: fresh chives (sprinkle on top before serving)]

*** Use deep skillet or stock pot. 

  1. Saute onions (this may just be our preference) over medium-high heat for just 1-2 minutes.
  2. Stir in ground turkey, garlic, and pepper. Heat 5-7 minutes over medium-high heat, stirring until meat is thoroughly cooked.
  3. Stir in the arborio rice and cook for 2 minutes, stirring constantly.
  4. Stir in the chicken broth. Heat until boiling.
  5. Reduce heat to medium-low, cover, and simmer for 10 minutes.
  6. Stir in the chopped carrots. Cook uncovered 5-7 minutes longer, or until liquid is absorbed.
  7. Remove skillet from heat.
  8. Stir in the Parmesan cheese, cover, and let stand 3 minutes.
  9. Serve.