TURKEY RISOTTO PRIMAVERA

Ingredients for 6 Servings

1 1/2 pound Boneless TURKEY THIGH MEAT, cut into 1/2-inch cubes
2 tbsp Olive oil, divided use
1 cup Arborio rice or other short grain rice
1 cup Chopped onion
1 tsp Minced garlic
1/2 cup Dry white wine
3 cups Fat-free, sodium-free chicken broth
1 cup Parmesan cheese, freshly grated
2 cups Broccoli florets, cooked until crisp and tender
1/2 cup Carrots, cut into 2-inch julienne slices, cooked until crisp and tender
1/2 cup Red bell pepper, cut into 2-inch julienne slices, cooked until crisp and tender
1/2 tsp Salt and pepper

Procedure:

1. In 3-quart sauce pan in 1 tablespoon of hot oil over medium heat,
lightly brown turkey cubes on all sides in batches (do not crowd pieces as meat
will steam instead of brown). Remove to plate.
2. Add remaining tablespoon of oil to pan; stirring constantly,
saute rice 2 to 3 minutes. Add onions, sauteing another 2 to 3 minutes;
add garlic and saute for 30 seconds.
3. Add turkey cubes, draining as much liquid as possible.
4. Add wine, stirring to scrape up brown bits on bottom of pan;
cook until liquid has evaporated and mixture is fairly dry.
5. Add chicken broth; return to boil; cover and simmer 15 to 20 minutes, or until mixture is creamy,
but rice is al dente. If there is too much liquid left,
turn heat to medium high and boil, stirring constantly, to desired creaminess.
6. Remove from heat; stir in Parmesan cheese until melted;
gently fold in cooked vegetables; salt and pepper.
Serve immediately.

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