Ingredients
2-3/4 to 3-1/4 cups reduced-sodium chicken broth1 tablespoon olive oil2 cups sliced fresh mushrooms1 small onion, chopped1 garlic clove, minced1 cup uncooked arborio rice1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/2 cup white wine or additional broth1-1/2 cups cubed cooked turkey breast2 tablespoons shredded Romano cheese1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a small saucepan, bring broth to a simmer; keep hot. In a large nonstick skillet, heat oil over medium-high heat; saute mushrooms, onion and garlic until tender, about 3 minutes. Add rice and thyme; cook and stir 2 minutes.
Stir in wine. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, rice is tender but firm to the bite, and risotto is creamy. (This will take about 20 minutes.)
Add remaining ingredients; cook and stir until heated through. Serve immediately.
