Easy Turkey And Pesto Risotto Recipes

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PESTO RISOTTO



Pesto Risotto image

Creamy Pesto Risotto made with arborio rice, chicken stock and basil pesto. This dish takes less than 40 minutes to make!

Provided by Kelley Simmons

Categories     Side Dish

Time 40m

Number Of Ingredients 9

1 tbsp olive oil
1 cup arborio rice
1/2 cup white wine
3 cups warm chicken broth
1 tbsp Parmesan cheese
1 tbsp lemon juice
2 tbsp unsalted butter
2-3 tbsp pesto
salt and pepper

Steps:

  • Add oil to a medium skillet. Add rice and toast until lightly golden brown about 2 minutes.
  • Pour in wine and cook for 1-2 minutes or until most of the wine is absorbed.
  • Pour in warm chicken broth 1/2 cup at a time until liquid is absorbed. (Keep chicken stock warm in a saucepan) Stir rice occasionally. Cook for 20-30 minutes or until all of the chicken stock is absorbed.
  • Add in butter and stir until melted.
  • Take off of heat and add in Parmesan cheese, lemon juice and pesto. Stir to combine and serve immediately.

Nutrition Facts : Calories 556 kcal, Carbohydrate 44 g, Protein 7 g, Fat 40 g, SaturatedFat 5 g, Cholesterol 2 mg, Sodium 903 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

EASY TURKEY AND PESTO RISOTTO



Easy Turkey and Pesto Risotto image

This is a great way of eating turkey if you want a change from the traditional roast. Or, to use left-over turkey, reheat in the stock as in Step 1 for 5-6 minutes or until piping hot, then continue as below.

Provided by English_Rose

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups chicken broth
14 ounces turkey breast, cut into strips
1 ounce butter
1 onion, chopped
7 1/2 ounces arborio rice
1/2 cup dry white wine
5 ounces pesto sauce
1 tablespoon fresh basil
2 tablespoons pine nuts, toasted

Steps:

  • Bring the broth to the boil in a large saucepan. Add the turkey strips and simmer for 8-10 minutes, or until the meat is thoroughly cooked, there is no pink meat and the juices run clear.
  • Set the turkey strips aside and keep warm. Leave the broth to simmer.
  • Meanwhile, melt the butter in a large, heavy-based pan over a medium heat and add the onion. Cook for 2-3 minutes until soft.
  • Add the rice and stir until coated in the butter. Pour in the wine and cook until almost all the liquid has been absorbed.
  • Add a ladleful of hot broth to the pan, stir and simmer gently until all the liquid has been absorbed. Continue adding the broth until it has all been used, or until the rice is plump and tender.
  • Stir in the reserved turkey and the pesto. Heat through until piping hot. Season with pepper, scatter with freshly torn basil leaves and the pine nuts. Serve.

Nutrition Facts : Calories 499.8, Fat 17.3, SaturatedFat 6.2, Cholesterol 79.7, Sodium 865.5, Carbohydrate 47.1, Fiber 2.1, Sugar 2.3, Protein 30.9

PESTO WALNUT RISOTTO



Pesto Walnut Risotto image

This risotto is as green as a spring field! Be sure to make plenty, this is a hard one to stop savoring. From The New Basic Cookbook.

Provided by Sharon123

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
3/4 cup chopped onion
1 cup arborio rice
4 cups chicken broth (or vegetable)
3 tablespoons basil pesto
3/4 cup freshly grated parmesan cheese
1/2 cup chopped walnuts (toasted is even better!)
fresh ground black pepper

Steps:

  • Heat the oil in a heavy saucepan. Add the onion and cook over low heat until soft, about 3 minutes. Add the rice and cook, stirring, another 3 minutes.
  • Meanwhile, bring the stock to a boil in another saucepan. Reduce the heat and keep it at a simmer.
  • Slowly add 1 cup of the hot stock to the rice, stirring constantly. Continue to stir, allowing the rice to simmer. When the stock has been absorbed, add 1/2 cup and allow it to simmer, stirring well until it has been absorbed. Continue adding the broth 1/2 cup at a time, stirring constantly, until almost all the broth has been added.
  • Add the pesto and continue cooking, adding the remaining broth in 1/4 cup amounts, stirring constantly, until the rice is slightly creamy and tender. Altogether, the rice should cook for about 25 to 30 minutes. When all the broth has been absorbed, stir in the Parmesan, walnuts, and black pepper. Serve immediatlely. Enjoy!
  • Note:.
  • You may substitute parsley pesto or some other pesto for the basil for a nice variation.

Nutrition Facts : Calories 474.6, Fat 23.4, SaturatedFat 5.5, Cholesterol 16.5, Sodium 1052.9, Carbohydrate 48.3, Fiber 4.2, Sugar 2.6, Protein 18.3

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