Turkey and Vegetables Risotto

Shopping List

• Low-sodium chicken broth (be sure to use low-sodium or it will be too salty.) 

• Butter 

• Onion 

• Arborio rice 

• Garlic  

• Dry white wine 

• Turkey tenderloin  

• Asparagus 

• Yellow squash  

• Grape tomatoes 

• Parmesan cheese 

Directions

1. Adjust oven rack to middle position and heat oven to 400 degrees. 

2. Bring 5 cups of chicken broth and ½ cups water to simmer in medium saucepan over medium-high heat (OR) microwave for 5 minutes.

3. While broth is warming, melt 4 Tbsp. butter in Dutch oven over medium heat.  

4. Add into Dutch oven, 1 minced onion and ½ tsp. salt. Cook until lightly browned, about 6 minutes. 

5. Stir in 2 cups rice and cook until edges begin to turn translucent, about 2 minutes.  Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds. 

6. Mix into rice and cook until the turkey is cooked through: 

   ½ cups dry white wine 

   1 turkey tenderloin cut into ½ inch pieces  

   1 bunch asparagus, chopped into 1-inch pieces 

   1 medium squash cut in half lengthwise, then crosswise in ½ inch pieces  

7. Pour warm broth over rice.   

8. Stir in grape tomatoes that have been cut in half.  Cover Dutch oven with a sheet of aluminum foil, pressing down so that it rests on top of the broth.  Crimp foil around edges and cover pot with lid for a tight seal. 

9. Bake until rice is tender, and liquid is absorbed, about 15 minutes.   

10. Remove from the oven and stir in: 

    1 ¼ cups grated Parmesan cheese 

    salt and pepper, to taste  

    Garnish with parsley if desired