TURKEY THYME RISOTTO
This satisfying risotto is a wonderful way to reinvent leftover turkey. I use Romano cheese, garlic and plenty of fresh mushrooms to create it. -Sunny McDaniel, Cary, North Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring broth to a simmer; keep hot. In a large nonstick skillet, heat oil over medium-high heat; saute mushrooms, onion and garlic until tender, about 3 minutes. Add rice and thyme; cook and stir 2 minutes., Stir in wine. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, rice is tender but firm to the bite, and risotto is creamy. (This will take about 20 minutes.), Add remaining ingredients; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 337 calories, Fat 6g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 651mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
TURKEY RISOTTO WITH ARTICHOKE HEARTS AND SUN-DRIED TOMATOES
Creamy Arborio rice combines with turkey, artichokes, sun-dried tomatoes and Parmesan cheese. Simple and irresistible Italian flair is infused into the traditional turkey leftovers to create an elegant, one-dish, day-after dinner in a mere 40 minutes. Serve with salad of mixed greens and Italian dressing and crusty French bread with olive oil.
Provided by Allrecipes Member
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium heat. Add onion; cook and stir 5 minutes, or until tender. Stir in rice; cook and stir 3 minutes, or until rice is golden. Stir in 1/2 cup of the broth. Cook and stir constantly 2 minutes, or until broth has been absorbed. Continue to cook and stir constantly, adding another 3-1/2 cups of the broth, 1/2 cup at a time, until completely absorbed.
- Stir in turkey, artichokes and tomatoes. Continue adding enough broth, 1/2 cup at a time, stirring until absorbed and rice is tender, but slightly firm in the center. Stir in 1/2 cup of the cheese, salt and pepper.
- Sprinkle with remaining 1/4 cup cheese and parsley, if desired.
Nutrition Facts : Calories 680.6 calories, Carbohydrate 86.2 g, Cholesterol 73.9 mg, Fat 18.7 g, Fiber 5.6 g, Protein 40.1 g, SaturatedFat 6.5 g, Sodium 2661.7 mg, Sugar 2.9 g
SUN-DRIED TOMATO RISOTTO
Categories Cheese Rice Tomato Side Vegetarian Parmesan Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.
ARTICHOKE & SUN-DRIED TOMATO LASAGNA
I couldn't believe it when I found this recipe. I love artichokes and I'll try any recipe once. This is fantastic. I found it at Epicurian & added the Sun dried tomatoes 'cause I like them with artichokes. It was a great improvement. Instead of the Bechamel sauce you can use a pre-made four cheese sauce or even alfredo.
Provided by annconnolly
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees.
- Prepare a bowl of acidulated water by squeezing the juice of one lemon to the water.
- To prepare the artichokes, snap off the outer leaves down to the tender inner leaves. Slice off the tops and quarter the artichokes, rubbing the cut edges with half a lemon to prevent them from discoloring. Cut out the fuzzy inner choke and thinly slice each quarter. Drop into the bowl of acidulated water. Repeat with all the artichokes.
- Drain the artichokes and put them into a large flat pan. Add the butter and water just to cover. Cook over a medium-high fire until the water has totally evaporated and the artichokes are tender. Salt well and transfer to a large bowl. Mix with 3/4 quarters of the Béchamel. Taste, add the juice of the remaining half lemon, and more salt and pepper if necessary.
- Htydrate the sun dried tomatoes in hot water.
- Put the cheeses in two separate bowls. Fill another large bowl with cold water. Fill yet another pan with water, add some salt, and bring to a boil. Butter a baking pan large enough to hold the finished dish.
- To assemble, butter a large baking pan. Drop enough pasta to cover the bottom of the baking dish into the boiling water. After a minute, remove the pasta with a slotted spoon and drop into a bowl of cold water to cool. When the pasta is cool, remove and layer the bottom of the baking dish with the noodles. Spread 1/4 of the artichoke cream over, then 1/4 of each of the cheeses and some tomato pieces.
- Repeat the process to make two more layers. Put another layer of pasta leaves on top, and cover with the remaining Béchamel and cheeses. Add some more salt, and grind some pepper over the top. (Up to this point, the lasagna can be prepared some hours before serving.).
- Bake for about half an hour, until a golden-brown crust has formed. Allow to rest a bit before serving.
Nutrition Facts : Calories 799.2, Fat 33.7, SaturatedFat 20.1, Cholesterol 96.5, Sodium 1071.5, Carbohydrate 94.5, Fiber 14, Sugar 5.1, Protein 36.6
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