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Post-Turkey-Day Risotto

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I’ve taken pride in the title of this recipe.  Post Turkey Day.  POST.. meaning after :)  I look forward to holidays with much anticipation, knowing that I’ll be able to cook and bake themed treats for family and friends.. and take part (sensibly) in the eating and sampling of said treats. The big feast has come and gone we are high tailin’ it to Christmas. My house is already sparkling with Christmas decor- oh, I just cannot get enough!  I love the holidays to the max- its sickening.

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I also like that fact that it (this recipe) gives me yet another reason to use up my leftovers.  Using up the extras to make it easy on my pocketbook at this week’s grocery trip because we all know overspending occurred at checkout on Wednesday afternoon.. after all- the Thanksgiving feast would not be complete without .. yea- I justified myself too, too many times that day.   And then Friday.  I’ll leave that to my own brain for now.

My gift list didn’t get much attention, but my exploding closet benefitted for sure.

This recipe is quiet hearty allowing room for protein, iron, and zinc rich greens (spinach) and a boost from beta (carotene, that is) courtesy of fresh tomatoes and one of the most popular Thanksgiving dishes on the table- sweet potatoes.  Usually I skip them, only because I think they are sweet enough with out the added brown sugar, butter, and marshmallows- which is the only way Granny desires hers to be made.

My teeth hurt just thinking of it. I could think of something less than nice to poke fun about Granny’s teeth.. but I wont.  (Yes, shame on me.)

Any squash/mashed veggies can be replaced here.  I find the sweet potatoes to be a buttery and delicious addition.. making it easy to skip the actual butter (just one tablespoon!) I usually add in at the end when making risotto.  Not too sure how white potatoes would be in this.. but, hey- whatever floats your boat.

Post Turkey Day PST Risotto
(Pancetta, Spinach, & Tomato)

INGREDIENTS

Cooking spray
6 cups fat free, lower sodium chicken broth (or leftover turkey broth is you have it)
3 ounces sliced pancetta, finely chopped
1 onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
1 1/2 cups shredded turkey breast
1 cup halved grape tomatoes
4 cups baby spinach, rough chopped
3/4 cup leftover (mashed) sweet potatoes (No marshmallows, please!)
3 ounces grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
DIRECTIONS
In a medium saucepan, bring the chicken (or turkey) broth to a boil. Lower the heat to low and cover to keep warm.
Meanwhile, in a large saucepan coated with cooking spray, add the pancetta and cook, stirring, until crisp and golden, about 5 minutes; using a slotted spoon, transfer to paper towels to drain; discard pan drippings.  Add 1 teaspoon oil and the onion to the pan and cook, stirring, until softened, about 5 minutes. Stir in the rice and cook for 1 minute; add the wine and cook until absorbed, about 2 minutes. Add about 1/2 cup warm stock and cook, stirring constantly, until absorbed. Continue adding the stock 1/2 cup at a time, stirring, until the rice is creamy and cooked through, about 20 minutes 
Stir in the turkey and tomatoes and cook, stirring, until the tomatoes soften, about 3 minutes. Stir in the smashed sweet potatoes until incorporated well. Add the spinach, cheese and the pancetta; season with salt and pepper.
Nutrition Information 
Serves 8 (about 1 1/2 cup each)
Calories: 413
Fat: 13 g
Carbohydrate:  44.2 g
Fiber:  4.9 g
Protein: 26.6 g

 

Comments

  1. a few years ago we made a post-TG turkey risotto that was amazing! this one looks just as good!

  2. nice post and good work
    thaks for sharing here

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