Directions:
- In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute the mushrooms, onion and garlic in oil until tender, about 3 minutes. Add rice and thyme; cook and stir for 2-3 minutes. Stir in wine or additional broth. Cook and stir until all of the liquid is absorbed.
- Add heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the turkey, Romano cheese, salt and pepper; cook and stir until heated through. Serve immediately. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 433.11 Kcal (1813 kJ) | ||
| Calories from fat | 78.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.77g | 13% | |
|---|---|---|---|
| Cholesterol | 44.96mg | 15% | |
| Sodium | 1060.44mg | 44% | |
| Potassium | 556.02mg | 12% | |
| Total Carbs | 45g | 15% | |
| Sugars | 1.78g | 7% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 29.27g | 59% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 1.4mg | 8% | |
| Calcium | 112.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 99.08 Kcal (415 kJ) | ||
| Calories from fat | 18.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.01g | 13% | |
|---|---|---|---|
| Cholesterol | 10.29mg | 15% | |
| Sodium | 242.6mg | 44% | |
| Potassium | 127.2mg | 12% | |
| Total Carbs | 10.3g | 15% | |
| Sugars | 0.41g | 7% | |
| Dietary Fiber | 0.31g | 5% | |
| Protein | 6.7g | 59% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.3mg | 8% | |
| Calcium | 25.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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