Smoked Turkey Risotto
|Vegetable stock/Chicken stock/low sodium chicken stock||2 1⁄2 Cup (40 tbs)|
|Olive oil||1 Tablespoon|
|Green onions||4 , white and green thinly sliced separately|
|Long grain white rice/Arborio/basmati||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|White wine/Water||1⁄2 Cup (8 tbs)|
|Red pepper flakes||1⁄8 Teaspoon, crushed|
|Minced sage/3/4 teaspoon ground sage||2 Teaspoon|
|Smoked turkey||3 Ounce, slivered|
|Grated parmesan cheese||3 Tablespoon|
1 ln a medium-size saucepan, heat the stock over low heat.
Meanwhile, in a 12-inch nonstick skillet, heatthe oil over moderate heat.
Add the white part of the green onions, the rice, and garlic.
Cook, stirring frequently, for 3 minutes or until the onions are slightly softened.
2 Add the wine and 1/2 cup of the hot stock to the skillet.
Stir in the salt and red pepper flakes and cook, stirring occasionally, until almost all of the stock has been absorbed.
Continue adding the stock, 1/2 cup at a time, keepingthe liquid at a simmer and stirring frequently for about 20 minutes or until the rice is tender and most of the liquid has been absorbed.
Stir in the sage and the green part of the green onions with the last of the stock.
3 Stir in the turkey and cook for 1 minute or until heated through.
Top each serving with some of the cheese.