Turkey Thyme Risotto

Ingredients

2 1/2 to 3 1/2 cups chicken stock
2 cups sliced fresh mushrooms, any variety
1 small onion, chopped
1 teaspoon minced garlic
1 tablespoon olive oil
1 cup uncooked arborio rice
1 teaspoon fresh, or 1/4 teaspoon dried thyme
1/2 cup white wine or additional stock
1 1/2 cups cooked, cubed chicken or turkey
2 Tablespoons grated Parmesan cheese, omit if dairy free
Salt and pepper to taste

Instructions

Heat your stock in a small pan on the stove, so that it is hot and ready to add to your risotto.

In a large skillet, saute the mushrooms, onion and garlic in the olive oil until onions are tender. Add the rice and herbs, cook and stir for 2-3 minutes. Stir in the wine or additional stock. Cook and stir until all of the liquid is absorbed by the rice.

Add the heated broth, a ladle full at a time, stirring constantly. Allow the liquid to absorb between additions. Be careful not to add too much stock at a time, it’s better to stick with about a half cup per addition at a time for a creamier result. Cook just until the risotto is creamy and almost tender. Add the meat, cheese and season to taste with salt and pepper. Cook and stir until the meat is heated through. Serve immediately.