Spinach and Turkey Risotto April 2007
When it comes to quick and easy recipes based on whole foods, this one's a
real gem. My husband often makes this on Sundays before we go out for the
afternoon; that way dinner is practically on the table no matter how sleepy
we are when we get home, and leftovers make a nutritious lunch to look
forward to at work the next day.
For dozens more delicious recipes based on whole foods, please refer to my book The Don't Go Hungry Diet
Preparation time 10 minutes
Cooking time 25 minutes
NOTE: can be stored, covered, in refrigerator for up to 2 days, or freeze within one day. If freezing, omit turkey and parmesan cheese and add when serving.
1 tablespoon olive oil
1 large brown onion, finely diced
3 vine-ripened tomatoes, diced
1 medium green capsicum, finely diced
1 teaspoon paprika
1 cup risotto rice
1 cup water
2 bunches English spinach, coarsely chopped
300 g oven roast turkey, sliced and cut into ribbons
60 g parmesan cheese, grated
Heat oil in large saucepan; cook onion, stirring, until onion has softened.
Add tomatoes and capsicum; cook, stirring until capsicum has softened.
Add paprika and rice; cook, stirring, until paprika is fragrant and rice is coated in onion mixture. Stir in water; bring to boil. Reduce heat; simmer tightly covered, 20 minutes or until rice is soft.
Stir in spinach; cook, covered, 5 minutes or until spinach is just wilted. Season with salt to taste.
Serve topped with turkey, freshly grated parmesan cheese, and ground black pepper if desired.
Use roast chicken instead of turkey.
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