Pasta Risotto & You

By Nancy Caivano


Risotto with Turkey,
Mozzarella, and Almonds

Serves 6


4 tbsp olive oil, divided
5 cloves garlic, chopped
   (or 1 tbsp jar chopped garlic)
1/4 tsp crushed red pepper flakes
One lb ground turkey
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp thyme, finely chopped
   (or 1/8 tsp dry)
Salt and pepper
1 onion, chopped
1 large, red bell pepper, chopped
7 plum tomatoes, chopped
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp butter
1/2 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
1/4 cup parsley, chopped
1/2 cup toasted, slivered almonds


Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add garlic and crushed red pepper flakes and sauté 2 minutes. Add turkey and cook, breaking up large pieces with a spoon. Cook until turkey is well browned. Drain off any fat in pan. Add cinnamon, nutmeg, thyme, and salt and pepper to taste. Combine well, remove from heat and set aside.

In a large saucepan, heat 2 tbsp olive oil over medium-high heat. Add onion, red pepper, and tomatoes. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. After fourth addition of stock is absorbed, stir in turkey mixture.

After last addition of stock is absorbed, remove from heat. Stir in butter, Parmesan, Mozzarella, parsley, and almonds. Season with salt and pepper. Serve immediately.

You can substitute any ground meat for the turkey in this recipe.

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This page created March 1999