| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sonoma Turkey Risotto

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

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.

Makes 6 servings.