A generous portion of arborio rice served with pieces of turkey, bacon, mushrooms, and peas, made with a reduced white sauce, served in a white bowl, atop a cyan placemat.

Turkey & Mushroom Risotto

Name: Turkey & Mushroom Risotto
Total time: 1 h
Yield: 8
Cuisine: Italian
Ingredients: 1(20-ounce) package JENNIE-O® Extra Lean Turkey Breast Tenderloins, thinly sliced; 4 slices JENNIE-O® Turkey Bacon; 6 cups low-sodium chicken broth; 2 teaspoons olive oil; 2 cups sliced cremini mushrooms; 2 teaspoons butter; 1 cup finely chopped onion; 4 garlic cloves, minced; 2 cups arborio rice; ½ cup dry white wine; 2 teaspoons chopped fresh thyme; 1 cup frozen green peas; 1 cup finely grated Parmesan cheese

A creamy, classic Italian rice dish that displays its flavors prominently in a perfectly reduced sauce. Turkey and sautéed mushrooms join white wine and parmesan for an unbelievable Turkey & Mushroom Risotto dinner.

Total Time

1 Hour

Serving Size

8 Servings

(20-ounce) package JENNIE-O® Extra Lean Turkey Breast Tenderloins, thinly sliced

slices JENNIE-O® Turkey Bacon

cups low-sodium chicken broth

teaspoons olive oil

cups sliced cremini mushrooms

teaspoons butter

cup finely chopped onion

garlic cloves, minced

cups arborio rice

1/2

cup dry white wine

teaspoons chopped fresh thyme

cup frozen green peas

cup finely grated Parmesan cheese

Spray a skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.

Place tenderloins in hot skillet. Brown on both sides. Add 1/3 cup liquid. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside.

Preheat a nonstick skillet or electric griddle over medium heat (375°F). Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently. Set aside.

In saucepan bring broth to boil. Cover and reduce heat to low.

In large saucepan over medium heat, heat olive oil. Add mushrooms and cook 5 minutes or until lightly browned.

Melt butter in same saucepan over medium heat.

Add onion and garlic.

Cook, stirring, 5 minutes until onion is softened.

Stir in rice and wine; stir constantly until all rice is absorbed.

Add broth, 1 cup at a time, stirring constantly until all wine is absorbed before adding another cup. It is important broth is hot. Continue cooking until rice is tender and all broth is used.

Stir in turkey, bacon, thyme and peas. Stir until hot. Remove from heat. Stir in Parmesan cheese.

Calories

430

Protein

33g

Carbohydrates

53g

Fiber

Sugars

Fat

Cholesterol

50mg