Turkey Risotto With Peas And Mushrooms

Recipe Ingredients

5 cups	1185ml	Turkey stock - (to 6)
		= (or fat-free no-salt-added canned
		Chicken broth)
		Olive oil cooking spray - as needed
1		Onion - (4 oz) - minced (small)
1 1/2 cups	240g / 8.5oz	Italian short-grain rice
		= (such as Arborio or Carnaroli)
1/2 cup	118ml	Dry white wine
8 oz	227g	Sliced mushrooms
1/2 tablespoon	7.5ml	Crushed dried thyme
1 1/2 cups	219g / 7.7oz	Diced cooked turkey
1 cup	237ml	Frozen baby peas
1/2 teaspoon	2.5ml	Salt - (optional)
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Freshly-grated Parmesan Cheese

Recipe Instructions

Pour the stock into a saucepan; bring to a boil. Reduce heat to keep at a slow simmer.

Lightly coat a large deep cooking pot with cooking spray and add the onion. Saute over medium heat until transparent and wilted, about 4 minutes. Add the rice and stir to coat.

Add the wine and bring to a boil, stirring until it evaporates. Add the hot stock, 1 cup at a time, stirring constantly until the stock is absorbed. Continue to add stock, stirring after each addition.

While the risotto is cooking, saute the mushrooms in a nonstick pan sprayed with cooking spray until barely done, about 3 to 4 minutes. Set aside.

Stir the thyme, turkey, peas, and salt (if using) into the risotto with the last addition of stock. Continue to stir and when the liquid is absorbed, add the cooked mushrooms and heat through. Serve immediately in shallow pasta bowls. Season with pepper and sprinkle with Parmesan cheese.

This recipe yields 6 servings.

Exchanges Per Serving: 1 1/2 Lean Protein, 3 Carbohydrate (2 1/2 Bread/Starch, 2 Vegetable).

Nutrition Facts: 297 calories (9% calories from fat), 19 g protein, 3 g total fat (1.1 g saturated fat), 47 g carbohydrate, 4 g dietary fiber, 28 mg cholesterol, 127 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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