Turkey & Pea Risotto

Ingredients:
5 cups turkey stock
2 1/2 cups diced turkey breast
1 cup frozen peas
1 onion, finely chopped
1 stalk celery, diced
1 carrot, diced
2 tablespoons olive oil
2 cups Arborio rice
1/3 cup grated Parmesan
1/3 cup grated smoked Gouda
1 1/2 tablespoons olive oil
1 tablespoon butter
salt
pepper


Directions:
In a saucepan, bring the broth to a simmer. Heat oil and butter in a large saucepan Saute the onion, celery and carrot until softened. Add the rice and saut� for 2-3 minutes, stirring continually. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When you are about half way through the broth, add the peas and turkey to the rice. Continue to add broth and stir. When the risotto is creamy and the rice is al dente remove from heat and stir in the cheeses.

My thoughts:

Can you get any homier than risotto? It is just so creamy (without actually using cream!) and warm-perfect for cold weather. I love adding meat and vegetables to risotto to make it a filling one dish meal. This version has peas and turkey stirred in at at the end to give it a really fresh flavor. The small amount of smoked Gouda gives it a richness without being overpowering. This risotto reminded me of those old fashioned turkey and rice casseroles with the gravy but is much lighter and has brighter flavors. Perfect for post-Thanksgiving when you want to use up the leftover turkey (and probably have peas and carrots on hand) but don't feel like making a big, fussy meal.