2-3/4 – 3-1/4 c. chicken broth
2 c. sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1 Tbls olive oil
1 c. Arborio rice
1 t. minced fresh thyme (or 1/4 t. dried)
1/2 c. white wine
2 Tbls. grated Romano cheese
1-1/2 c. cubed or shredded cooked turkey breast
1/4 t. each salt & pepper
In a small saucepan, heat broth and keep warm.
In a large nonstick deep skillet or 3-qt. saucepan, sauté the mushrooms, onion and garlic in oil until tender (about 3 minutes).
Add rice and thyme; cook and stir for 2-3 minutes. Stir in wine. Cook and stir until all of the liquid is absorbed.
Add heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb before each 1/2 cup addition. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes.
Add the turkey, Romano cheese, salt and pepper; cook and stir until heated through. Serve immediately.