• Cooking Time: 20
  • Servings: 4
  • Preparation Time:


This was my first stab at making risotto ever, as I have always thought of it as being a very heavy dish. But when Light & Tasty had a 4 recipe spread in their latest issue, I decided to give it a shot. I turned out to be really good. I probably could have cooked mine a bit longer with more broth as the rice was still a bit chewy when I pulled it off the burner. I will be making again as I bought a big Jennie O turkey breast, the leftovers of which are now in the icebox.

Nutrition Facts: 1 cup equals 334 calories, 6 g fat (1 g saturated fat), 49 mg cholesterol, 698 mg sodium, 44 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 starch, 2 very lean meat, 1/2 fat.


  • 2-3/4 to 3-1/4 cups reduced-sodium chicken broth
  • 2 cups sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 cup uncooked arborio rice
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 cup white wine or additional reduced-sodium chicken broth
  • 1-1/2 cups cubed cooked turkey breast
  • 2 tablespoons grated Romano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • In a small saucepan, heat broth and keep warm.
  • In a large nonstick skillet, saute the mushrooms, onion and garlic in oil until tender, about 3 minutes.
  • Add rice and thyme; cook and stir for 2-3 minutes.
  • Stir in wine or additional broth.
  • Cook and stir until all of the liquid is absorbed.
  • Add heated broth, 1/2 cup at a time, stirring constantly.
  • Allow liquid to absorb between additions.
  • Cook just until risotto is creamy and rice is almost tender.
  • Total cooking time is about 20 minutes.
  • Add the turkey, Romano cheese, salt and pepper; cook and stir until heated through.
  • Serve immediately.

Categories: Main Dish  Poultry  Stove 
© 2006-2017 BakeSpace, Inc. All Rights Reserved