ENTREES
Turkey Risotto
| 3 tbsp/45 mL | Olive oil |
| 1 lb/500 g | Turkey cut into thin strips |
| 1/2 lb/250 g | Mushrooms sliced |
| 1/2 oz/15 g | Dried porcini mushrooms rehydrated |
| 3/4 cup/175 mL | Red onion diced |
| 3/4 cup/175 mL | Yellow sweet pepper diced |
| 1/2 lb/250 g | Fresh asparagus |
| 1 1/2 cups/375 mL | Arborio rice |
| 1/2 cup/125 mL | Dry white wine |
| 6 cups/1.5L | Hot turkey stock |
| 1 | Head garlic, roasted |
| 3/4 cup/175 mL | Parmesan cheese, grated |
| Salt and pepper, to taste |
Directions:
In large skillet over medium-high heat, heat 1 tbsp (15 mL) of the oil. Add turkey and cook, stirring frequently, until golden colour; remove to plate. Add 1 tbsp (15 mL) of the oil to pan, cook mushrooms, stirring frequently until tender. Add porcini mushrooms, onion and yellow pepper; cook 2 minutes, stirring occasionally; set aside. Trim about 1 - /2 inch (3 cm) from tips of asparagus; set aside. Chop stems into 3/4 inch (1.5 cm) pieces. Cook stems in boiling water 2 minutes; add tips and cook 1 minute longer; drain and set aside. In large skillet or wok over high heat, heat remaining oil. Add rice, cook stirring, 1 minute. Add wine, cook, stirring constantly, until almost completely absorbed. Stir in turkey stock 3/4 cup (175 mL) at a time, stirring constantly, adding more when almost completely absorbed. Stir in turkey stock 3/4 cup (175 mL) at a time, stirring constantly, adding more when almost completely absorbed. (Rice will be slightly firm in centre.) Stir in roasted garlic, mushroom mixture, asparagus and 1/2 cup (125 mL) of the cheese. Season with salt and pepper. Sprinkle each serving with remaining cheese.
Makes 4 servings.
