Turkey Risotto with Artichoke Hearts and Sun-Dried Tomatoes

Creamy Arborio rice combines with turkey, artichokes, sun-dried tomatoes and Parmesan cheese for a satisfying entree.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 1/2 cups uncooked Italian Arborio rice
• 5 1/2 cups chicken broth, divided
• 2 cups chopped leftover cooked Butterball® Turkey
• 1 can (14 ounces) artichoke hearts, drained, thinly sliced
• 8 sun-dried tomatoes packed in oil, drained, cut into thin strips
• 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
• 1/4 teaspoon salt
• 1/8 ground black pepper
• 1/4 cup finely chopped fresh basil

Directions

1. Heat oil in large skillet on medium heat. Add onion. Cook and stir 5 minutes, or until tender.

2. Stir in rice. Cook and stir 3 minutes, or until rice is golden. Stir in 1/2 cup of the broth. Cook and stir constantly 2 minutes, or until broth has been absorbed. Continue to cook and stir constantly, adding another 3-1/2 cups of the broth, 1/2 cup at a time, until completely absorbed.

3. Stir in turkey, artichokes and tomatoes.

4. Continue adding enough broth, 1/2 cup at a time, stirring until absorbed and rice is tender, but slightly firm in the center.

5. Stir in 1/2 cup of the cheese, salt and pepper.

6. Sprinkle with remaining 1/4 cup cheese and basil.