Ingredients
1 cup Arborio rice
1 lb chopped or shredded turkey breast
½ cup bite-sized green beans
1 small onion, chopped
2 cloves garlic, minced
2 cups warm chicken or vegetable broth
¾ cup Parmesan cheese
1 tablespoon butter
1 ½ tablespoons olive oil, divided
Salt and pepper to taste. Fresh parsley, chopped, for garnish
Directions
For the Turkey
Heat 1 tablespoon olive oil in a pot over medium heat, add the turkey, and cook until golden brown, about 5-6 minutes. Remove and set aside.
For the Rice
In a separate pot, add the remaining olive oil and toast the rice for 2-3 minutes. Gradually add the warm broth, stirring continuously, until absorbed, about 15 to 20 minutes. The rice should be creamy and slightly firm.
Combine and Finish
Add the cooked turkey, green beans, butter, and Parmesan to the rice. Stir well, season with salt and pepper, and let rest for a few minutes. Garnish with parsley before serving.
Somaya Makhdoom | Contributing Writer
