Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 4 cups low-sodium chicken broth, heated
  • 1 cup cooked turkey, diced
  • ½ cup frozen peas
  • ½ cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • Salt and black pepper, to taste
  • Optional: 2 tablespoons unsalted butter for added creaminess

Instructions:

  1. Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until translucent (about 3-4 minutes). Stir in minced garlic and cook until fragrant (about 1 minute).
  2. Add arborio rice to the saucepan, stirring for 1-2 minutes until slightly translucent.
  3. Begin adding heated chicken broth one ladle at a time, stirring continuously until liquid is mostly absorbed before adding more.
  4. After 15-20 minutes, add diced turkey and frozen peas, continuing to stir.
  5. Once rice is creamy and al dente, remove from heat. Stir in Parmesan cheese, lemon juice, and optional butter; season with salt and black pepper.
  6. Plate the risotto and garnish with additional Parmesan if desired.