TURKEY THYME RISOTTO
This satisfying risotto is a wonderful way to reinvent leftover turkey. I use Romano cheese, garlic and plenty of fresh mushrooms to create it. -Sunny McDaniel, Cary, North Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring broth to a simmer; keep hot. In a large nonstick skillet, heat oil over medium-high heat; saute mushrooms, onion and garlic until tender, about 3 minutes. Add rice and thyme; cook and stir 2 minutes., Stir in wine. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, rice is tender but firm to the bite, and risotto is creamy. (This will take about 20 minutes.), Add remaining ingredients; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 337 calories, Fat 6g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 651mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
TURKEY AND MUSHROOM RISOTTO
Provided by Sam Sifton
Categories Mushroom Onion Rice turkey Thanksgiving Dinner Lunch Parmesan Fall Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.
- Meanwhile, melt 3 tablespoons butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.
- Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.
- Add rice; stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.
- Stir Parmesan and remaining 1 tablespoons butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.
RISOTTO WITH MUSHROOMS AND THYME
The Italian word for the ideal risotto texture is all'onda-literally, "like a wave." Risotto should spread and move and undulate. If you can stand a spoon up in it, it needs more liquid.
Provided by Carla Lalli Music
Categories Bon Appétit Dinner Risotto Rice Mushroom Thyme Parmesan Vegetarian Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free Kid-Friendly
Yield 8 servings
Number Of Ingredients 18
Steps:
- Risotto:
- Combine 1 Tbsp. salt and 10 cups water in a medium pot. Bring to a boil, then reduce heat to medium to maintain a bare simmer.
- Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and starting to soften, 6-8 minutes. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and tender, about 5 minutes. Taste onion; if it's still firm at all, add a splash of water and continue to cook until meltingly soft.
- Add rice and stir well to coat with oil. Cook, stirring constantly, until grains are translucent around the edges and make a clattering sound when they hit against the pot, about 5 minutes. (Coating grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender.) Add wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine evaporates, about 2 minutes.
- Reduce heat to medium, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and suspended in a fluid, not-too-thick creamy liquid, 25-30 minutes. It should take 2-3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low. Gradual absorption and constant agitation are key to encouraging starches to release from risotto, creating its trademark creamy consistency. You may not need all of the hot water, but the finished texture should be more of a liquid than a solid. Start checking rice about 15 minutes after the first water addition; the grains should be tender but not mushy, with a slightly firm center that doesn't leave a chalky residue between your teeth after tasting. Do not overcook!
- Remove pot from heat, add butter, and stir until melted. Gradually add Parmesan, stirring until cheese is melted and liquid is creamy but very loose; stir in more hot salted water if needed. Taste and season with more salt.
- Assembly:
- Heat oil in a large skillet over medium-high until shimmering. Add mushrooms; cook, tossing occasionally, until they begin to soften and release some liquid, about 3 minutes. Season with salt and pepper; cook, tossing occasionally, until deeply browned and tender, 8-10 minutes. Add thyme, garlic, and butter and cook, tossing occasionally, until garlic softens and butter is golden brown, about 3 minutes. Remove from heat and add vinegar. Toss to coat, scraping up any browned bits. Pluck out thyme.
- Divide risotto among warm bowls. Top each with a few grinds of pepper and spoon mushroom mixture over. Serve with Parmesan alongside.
THYME ROASTED TURKEY
It's easy for flavors to get lost when using too many seasonings together. When in doubt, a simple combination of butter and fresh thyme captures the essence of Thanksgiving for a classic turkey dinner. -Alma Winberry, Great Falls, Montana
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, mix the butter, thyme, salt and pepper. Place turkey on a rack in a shallow roasting pan, breast side up. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub outside of turkey with remaining butter mixture. Tuck wings under turkey; tie drumsticks together., Bake, uncovered, at 325° for 3 to 3-3/4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly., Discard toothpicks. Cover and let stand for 20 minutes before carving.
Nutrition Facts :
MUSHROOM & THYME RISOTTO
Using a mixture of quinoa and rice gives a light texture and lovely nutty flavour to this dish
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a medium pan, sauté the mushrooms for 2-3 mins, then stir in the quinoa. Keeping the vegetable stock warm in a separate pan on a low heat, add a ladle of the stock and stir until absorbed. Stir in the rice and repeat again with the stock, until all the stock has been used up and the rice and quinoa are tender and cooked.
- Stir in the thyme leaves, then divide between four plates or bowls. Serve topped with grated parmesan and rocket leaves.
Nutrition Facts : Calories 302 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.74 milligram of sodium
MUSHROOM THYME RISOTTO
This is a combination of a few different risotto recipes since I couldn't find one that was exactly what I wanted. I wanted to remember how I put this together so next time I make it I won't have to guess!
Provided by Pickles McGee
Categories Rice
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Heat chicken broth to a boil, reduce to simmer, and keep hot.
- In a separate pan, melt butter and saute mushrooms until soft.
- Add olive oil to pan and saute onions for 4 minutes.
- Add garlic and cook for 1 minute.
- Add rice to pan and cook for about 2 minutes.
- Stir in wine. Cook and stir until liquid is absorbed.
- Gradually add chicken broth 1 cup at a time, stirring and cooking until liquid is absorbed before adding the next cup. (This will take 25-30 minutes until rice is fully cooked).
- Stir in parmesan cheese, cooked mushrooms, and thyme leaves.
- Season with pepper, sprinkle with chives, and serve.
Nutrition Facts : Calories 394.2, Fat 9.9, SaturatedFat 3.9, Cholesterol 13.1, Sodium 885.6, Carbohydrate 56.8, Fiber 2.9, Sugar 2.9, Protein 13.1
OVEN-BAKED PORCINI & THYME RISOTTO
Veggie friends and meat-eaters alike will love this vegetarian mushroom risotto. Add fresh mushrooms too if you wish.
Provided by English_Rose
Categories Short Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the mushrooms in a bowl, pour 1 3/4 cups boiling water over and leave to soak for 10 minutes
- Meanwhile, heat the oil in an ovenproof pan and fry the onion for 2 mins until starting to soften. Add the garlic and cook for another minute
- Heat oven to 375°F Drain the mushrooms, reserving the liquid, and chop. Add mushrooms, thyme and rice to the pan, then stir well. Strain over the mushroom liquid, pour in the stock and wine and bring to the boil.
- Season to taste, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed.
- Stir in the grated parmesan, check the seasoning and sprinkle with extra thyme leaves and parmesan shavings to serve.
Nutrition Facts : Calories 283.2, Fat 11.1, SaturatedFat 3.5, Cholesterol 12.5, Sodium 219.9, Carbohydrate 33.4, Fiber 1.1, Sugar 2.7, Protein 8.4
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