Turkey and Pepper Risotto

Total time: 35 minutes
     This is such a colorful risotto, it makes me happy just to have it on the table! I used both red and green peppers, and black olives. The turkey was cutlets, sliced thin, but a small piece of turkey tenderloin would work as well (check the freezer). As always, use freshly grated Parmesan, not the stuff in the can!

 Ingredients:

• 2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano), 112gr, 4oz
• 1/2 cup dry, white wine, 120gr, 4.2oz
• 2 1/4 cups chicken stock, 500gr, 17.6oz
• 1/2 onion, 55gr, 1.9oz
• 2 tsp butter, 9.5gr, .34oz
• 1/2 cup Parmesan cheese - freshly grated, 50gr, 1.8oz
• Condimenti
• 6oz turkey cutlet or tenderloin   (you could substitute one chicken breast), 175gr, 6.2oz
• 1/2 onion, 55gr, 1.9oz
• 1/3 red pepper (1/2 cup chopped), 55gr, 1.9oz
• 1/3 green pepper (1/2 cup chopped), 55gr, 1.9oz
• 8 - 10 olives, pitted black, Greek olives (you could use Kalamata), 25gr, .88oz Greek
• 1 tsp  oregano
• 2 tsp olive oil, 9gr, .32oz

 Instructions:

• Heat chicken stock and keep hot over low heat. 
• Finely chop onion. 
• Cut the turkey into strips. 
• Chop the onion and peppers. 
• Pit olives, if needed, and cut in half
• In medium saucepan heat butter over medium-high heat.  Add 1/2 onion and sauté until transparent
• Add rice and sauté stirring, for 2 - 3 minutes until rice has white center. 
• Add white wine and stir. 
• Start condimenti. 
• When wine is almost absorbed add a 1/2 cup of stock, stir.  (No need to stir constantly but do stir from time to time.) 
• When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. 
• Before the last 1/2 cup taste a few kernels of rice.  They should be just 'al dente' - slightly resistant to the tooth but fully cooked.  If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed. 
• At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate. 
• Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately.  It will continue to absorb liquid and the leftovers (if any) will be quite stiff. 
• Condimenti
• Heat olive oil in nonstick skillet.  Add onion and sauté 5 minutes. 
• Add peppers and sauté 5 minutes longer. 
• Add turkey and sauté until done, 7 - 9 minutes. 
• Add olives, oregano, and stir to combine. 
• Reduce heat to keep warm until needed for risotto. 

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:   1173 / 586.5 Total Carbohydrates:   114 / 57           Dietary Fiber:   9 / 4.5 Total Fat:   37 / 18.5          Saturated Fat:   16 / 8 Cholesterol:   187 / 93.5 Protein:   77 / 38.5 Calcium:   670 / 335 Sodium:    1930 / 965

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/