Our Smoked Turkey Risotto is a bowl of comfort and flavor. Topped with grated parmesan, this dish is hard to resist. Read on to learn how to make this delicious meal at home.
Ingredients
- 3 c. chicken stock or vegetable stock
- 1 pkg. (10 oz.) frozen artichoke hearts
- 2 t. olive or canola oil
- 3 green onions, including tops, sliced (1/3 c.)
- 1 clove garlic, minced
- 1 c. arborio, basmati, or long-grain, white rice
- 1/2 t. dried oregano, crumbled
- 1/2 t. salt
- 1/4 t. black pepper
- 4 oz. spinach, rinsed, trimmed and thinly sliced (2 c.)
- 3 T. grated parmesan cheese
Cooking Method
- In medium-size saucepan, bring the stock to a boil over medium heat.
- Lower the heat, add the artichoke hearts, cover and simmer for about 10 minutes or until tender.
- With a slotted spoon, transfer the artichoke hearts to a bowl and cover to keep warm.
Calorie: 500
Total cooking time:45 minutes
Difficulty level: Medium
A Comical Tale of Smoked Turkey Risotto
The Unveiling of the Grand Ingredients
So there I was, standing in my kitchen with a glint in my eye, ready to create a culinary masterpiece. My mission, should I choose to accept it, was to concoct a smoked turkey risotto to make even the most stubborn of tastebuds do the Macarena. Glancing at the ingredients on the counter, I couldn’t help but chuckle at the sight of 3 green onions attempting a daring escape from the chopping board.
I gathered my key players: 3 c. chicken stock (because who needs vegetable stock when chicken exists), 1 pkg. (10 oz.) of frozen artichoke hearts (the unsung heroes of the vegetable world), 2 t. of the finest olive oil (canola oil, you’re on the bench this time), and my escapee green onions, sliced and ready to rumble.
The Battle of the Aromatics
I was barely into my cooking escapade when I faced my first challenge: a single clove of garlic. This little guy may seem harmless, but he packs a punch. With a swift chop, chop, mince, and a tear or two shed (not from the emotional weight of the task, but the pungency of that tiny powerhouse), I was ready to move on to the next round.
The Rice Rumble and the Artichoke Antics
Now, if you’ve ever cooked risotto before, you’ll know that the type of rice you use can make or break your dish. I opted for arborio, the Rolls Royce of risotto rice. I paired it with a sprinkle of dried oregano, a dash of salt, a pinch of black pepper, and a 1/2 t. of dried courage (not really, but it felt necessary).
While the rice was cooking, I was tending to the artichoke hearts. In a medium-sized saucepan, I brought the chicken stock to a boil. I then lowered the heat, added the artichokes, and let them simmer for about 10 minutes. It was like a hot tub party for veggies!
The Spinach Spin and the Cheesy Climax
Just when I thought things were going smoothly, I was faced with the challenge of slicing spinach. Now, I am a grown-up, I can handle this. But honestly, have you ever tried to slice spinach? It’s like trying to teach a cat how to play fetch. After a valiant effort, I had 2 c. of thinly sliced spinach.
The final act of this culinary comedy was the addition of 3 T. of grated parmesan cheese. The cheese was the cherry on top, the grand finale, the standing ovation at the end of a Broadway show. With the cheese added, the dish transformed from delicious to divine.
The Final Curtain Call
After a whirlwind of chopping, sautéing, laughing, and near-tears (I’m looking at you, garlic), I had created a risotto to be proud of. I plated it up, gave it a final sprinkle of parmesan cheese (because why not), and took a bite.
And you know what? It was worth every second. The flavors danced on my tongue like Fred Astaire and Ginger Rogers, the textures melded together like the cast of a sitcom, and the satisfaction of creating such a delicious dish was the best punchline to this delightful cooking comedy.
In the end, my smoked turkey risotto was not just a dish. It was a symphony of flavors, a testament to culinary bravery, and a reminder that cooking should always be fun, even when you’re trying to slice spinach.
