Turkey and Pepper Risotto and the Weekly Menu Planner

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.

Turkey and Pepper Risotto

3/4 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup dry, white wine
2 1/2 cups chicken stock
1/2 onion other half for the condimenti
2 tsp butter
3/4 cup Parmesan cheese - freshly grated
Condimenti

Heat chicken stock and keep hot over low heat. Finely chop onion. In medium saucepan heat butter over medium-high heat. Add onion and sauté until transparent then 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

6 oz (180gr) turkey cutlet or tenderloin (you could substitute one chicken breast)
1/2 onion
1/3 red pepper (1/2 cup chopped)
1/3 green pepper (1/2 cup chopped)
8 - 10 olives, pitted black, Greek olives (you could use Kalamata)
1 tsp oregano
2 tsp olive oil

Cut the turkey into strips. Chop the onion and peppers. Pit olives, if needed, and cut in half. 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. serve.  

For the week of January 25, we're having Garlicky Baked Shrimp, Artichoke and Olive Mini Frittatas, Braised Veal with Garlic (a whole head). Turkey and Pepper Risotto and Lentils, 2 ways: hot vegetable and cold salad with chevre.

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Bon Weekend!

Comments

[Coffee & Vanilla]

Katie,
I love this recipe.
I just went through the whole round up and I'm going to try this one some time soon :)

Enjoy your weekend, Margot

[Deb]

I never think of using turkey instead of chicken, must do that as I like turkey.
This is definately a happy dish :D

[Susan from Food Blogga]

That is amazingly creamy risotto, katie. If only I had a bowl right about now....

[Krissi]

I have recently discovered your blog, just as I am starting my own. I will be a frequent visitor. Thank you for all the helpful information you provide. Good quality blog...LOVE the pictures. You give me something to aspire to for my blog, although it is of a different genre, as far as blogs go!

[Pille]

Looking at your bright and inviting creations, Katie, I realise I don't 'cook colourful' enough. Lovely-looking risotto!

[MyKitchenInHalfCups]

Totally beautiful Katie! Wonder why I don't think of turkey pieces like I do chicken pieces. To my credit, I do get a really wonderful Hot Italian Turkey Sausage. Which might just be marvi in this risotto!

[Mike]

Sounds like a delicious and hearty risotto! And I agree on the color--its a very lively looking dish with all of the colors

[kate]

the risotto looks so most and colourfull. Would definately like me a bowl of that for supper.

[katie]

Deb, we get great turkey cutlets here, sliced thin, they cook up in seconds and stay moist!

Susan, and no extra butter! I like to keep my risottos low-cal...relatively speaking ;-))

Krissi, thanks so much for commenting and visiting...I'm heading on over to yours!

Pille, I think you make some amazingly beautiful and colorful foods! In this drab winter we need it!

Tanna, oh yeah, turkey sausage would be great! That, of course, we can NOT get here...

Thanks, Mike, we like color... and colorful food is good food, right?

Kate, I'd send you some if I could....

[Jeni]

Could you send me some too? It looks like the perfect comfort food for this sick woman!

[Bellini Valli]

This is such a flavourful and colourful way to present risotto to the table. Now that I am feeling better I am getting hungrier by the minute brosing through all that I have missed!!

[JennDZ_The LeftoverQueen]

That looks beautiful Katie, and really delicious with all the flavors! It is making me really hungry right now!

[sher]

It's so yummy and comforting looking. It will not stop raining here, and good thing I don't live on a hillside or my house would slide down the hill. I need that risotto to soothe myself.

[katie]

Jeniu, I hope your feeling better soon - I'll beam some over!

Bellini Valli, color helps me pretend warm, nice weather is coming soon!

JennDZ, and such a great way to use leftovers '-))

Sher, we're worried about our house getting water... no basements here you know, houses are built right flat on the ground!

[núria]

Thanks for the recipe, Katie! I love rice any ways!!!! And this one looks so creamy and tasty... mmmmMMm!

[katie]

Thanks, Nuria, and it's easy!