Turkey Ham Risotto



1 c Arborio rice

1 tbsp margarine

1/4 lb fresh mushrooms, cleaned and qtered

3-3/4 c water

1 1.8-oz Package leek soup mix

1/4 tsp freshly ground black pepper

1 c fresh broccoli flowerettes, washed and drained

1 c TURKEY HAM, cut into 1/2-inch cubes

1/4 c Parmesan cheese, grated

1 2-oz Jar chopped pimientos, drained


In 3-quart saucepan, over medium-high heat, saute rice in margarine 5 minutes or until golden brown.

Stir in mushrooms, water, soup mix and pepper; bring to boil. Reduce heat to low, stir, cover and simmer 20 minutes.

Stir in broccoli and continue cooking 5 minutes or until rice is done.

Remove from heat and stir in turkey ham, Parmesan cheese and pimientos. Cook 1 minute or until risotto is heated throughout and creamy. If necessary, add more water for creamy consistency.

Serve immediately and serve with additional Parmesan as a garnish.

Nutrition Facts

Total Calories 342

Total Fat 8 g

% Daily Total Fat 21

Cholesterol 26 g

Sodium 1076 mg

Total Carbohydrates 51 g

Protein 15 g