Venetian Risotto with Turkey Ham



2 tbsp olive oil, DIVIDED USE

1 c onion, thinly sliced

1/2 tsp dried thyme leaves

1 tsp minced garlic

1 c Arborio rice

1/2 c dry white wine

5 oz TURKEY HAM, shaved and cut into 1/2-inch strips

3 c turkey broth or canned reduced-sodium chicken broth, heated

1/4 c Parmesan cheese, grated

1 c frozen peas, thawed

1/2 c skim milk


In 3-quart saucepan, over medium heat, sauté onions and thyme in 1 tablespoon olive oil for 4 to 5 minutes or until onions are translucent. Add garlic and sauté for 30 seconds or until fragrant.

Add remaining tablespoon of oil to pan. Add rice and stirring constantly, sauté rice 2 to 3 mintues.

Add wine. Cook and stir until liquid has evaporated and mixture is fairly dry.

Slowly add broth, stirring after each addition; bring mixture to boil. Reduce heat to low, cover and simmer until mixture is creamy, but rice is al dente.

Fold in turkey ham. Stir in Parmesan cheese, peas and milk; cook 1 minute or until all ingredients are heated throughout and creamy. Serve immediately.

Yields: 4 appetizer servings or 2 entree servings.

Nutrition Facts

Total Calories 359

Total Fat 10 g

% Daily Total Fat 25

Cholesterol 27 g

Sodium 1052 mg

Total Carbohydrates 48 g

Protein 17 g