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Thanksgiving Recipes
Turkey Risotto
INGREDIENTS
1 pound asparagus, trimmed and slice diagonally into 1-inch
pieces
1 red onion, sliced
1/2 pound chard, sliced
1 pound cooked turkey, cubed
2 1/2 cups dry white wine
2 1/2 cups chicken broth
2 tablespoons butter
2 1/2 cups uncooked rice
For: 6 servings.
PREPARATION
1. Blanch asparagus, sliced red onion, and chard by dipping
in boiling water until just tender. Drain. Set aside.
2. In a skillet brown sliced turkey. Set
aside.
3. Meanwhile, combine white wine and chicken
broth in a bowl. Melt butter in a skillet; stir in rice and
cook for 1 minute, stirring constantly. Add the wine/broth mixture
1/2 cup at a time, stirring frequently. Wait until each addition
is almost completely absorbed before adding the next 1/2 cup.
Stir frequently to prevent sticking.
4. When the rice is tender, add the vegetables
and the turkey. Cook, stirring, until heated through.
