Ingredients:
5 c. chicken broth
1 1/2 Tbsp olive oil
1 1/2 Tbsp unsalted butter
1 1/2 c. Arborio rice - I bought a small bag and just used all instead of measuring out
2/3 c dry white wine
1 lb. asparagus - be sure to use either fresh or frozen
10 oz. frozen peas
1 Tbsp freshly grated lemon zest
2 tsp kosher salt
1 tsp pepper
2 Tbsp lemon juice
1/3 c marscapone cheese - I use cream cheese instead. It tastes just as yummy and is more affordable.
1/2 c parmesan cheese
In a medium sauce pan heat the chicken broth over medium heat until simmering. Reduce the heat to medium low and keep the broth warm.
Heat the olive oil and butter in a large saute pan. Add the rice and stir to coat, cooking for about 1 minute. Add the white wine and simmer over medium-low heat, stirring until it has been absorbed. Add the chicken broth, 2 ladles at a time, continuously stirring so the rice absorbs the chicken broth before adding more ladles.
Meanwhile, brown the groung turkey, cut the asparagus into one inch pieces and blanch until they are crisp-tender (skip this step if you used frozen - just thaw it out then).
After about 15 minutes from adding the chicken stock, add the asparagus, peas, and ground turkey to the risotto. Stir in lemon zest, salt, and pepper. Continue cooking and adding the broth until the rice is tender but firm. The whole process from start to finish should take about 25 minutes.
When the risotto is done, remove it from the pan and mix in a bowl with lemon juice, cream cheese/marscapone cheese, and parmesan. Stir until the cheese is all melted and risotto is creamy. Serve immediately.
By adding the ground turkey to this recipe it really makes this a stand alone meal and you don't need to serve much else with it. This recipe is also just as yummy for a vegetarian version without the meat! Enjoy!
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