Healthy Turkey and Herb Risotto

Craving the creamy, comforting goodness of risotto without the guilt? You've come to the right place. This Healthy Turkey and Herb Risotto delivers all the luxurious texture and flavor you love, but with a light, nutritious twist that makes it perfect for any night of the week.

By swapping heavy butter and cream for heart-healthy olive oil and loading the dish with lean turkey breast and fresh herbs, we've created a balanced meal that's both satisfying and wholesome. The secret to its creaminess lies in the technique—slowly adding warm broth and stirring gently to release the natural starches from the Arborio rice. Let's get cooking!

Ingredients

• 250g turkey breast, cut into small 1-2cm cubes
• 180g Arborio or Carnaroli rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 liter low-sodium vegetable or chicken broth, kept warm
• 2 tablespoons olive oil
• 30g fresh parsley, finely chopped
• Juice of 1/2 lemon
• Salt and freshly ground black pepper to taste

Instructions

1. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Season the turkey cubes with salt and pepper, add them to the pot, and cook for 4-5 minutes until golden brown. Remove the turkey and set aside.
2. In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 5 minutes until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
3. Add the risotto rice to the pot and stir constantly for 2 minutes to toast the grains. This essential step helps them cook evenly and absorb liquid without becoming mushy.
4. Pour in one ladleful (about 200ml) of warm broth. Stir continuously until the liquid is almost completely absorbed by the rice.
5. Continue adding the broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This patient process should take about 18-20 minutes.
6. Once the rice is creamy and 'al dente' (cooked but with a slight bite), stir in the cooked turkey, chopped parsley, and lemon juice. Cook for 1 minute to heat through. Season to taste with salt and pepper and serve immediately for the best texture.

Tips & Substitutions

• Herb Variations: While parsley adds a fresh, clean flavor, feel free to experiment! A teaspoon of dried thyme or finely chopped fresh rosemary added with the garlic can introduce a wonderful, earthy aroma.
• No Turkey? No Problem: This recipe works beautifully with diced chicken breast or even crumbled Italian sausage (for a less lean but very flavorful option). For a vegetarian version, omit the meat and add sautéed mushrooms and spinach at the end.
• Extra Creaminess: For a richer finish without adding too much fat, stir in a tablespoon or two of grated Parmesan cheese right at the end with the parsley and lemon. It adds a delicious nutty and salty kick.

Nutrition Information

Approximate values for the entire recipe:
Calories: 1250 kcal
Fat: 35g
Carbohydrates: 145g
Fiber: 8g
Protein: 85g

Related Recipe

See the original recipe: "Healthy Turkey and Herb Risotto"

This healthy risotto proves that comfort food can be both delicious and good for you. It's a fantastic dish to master for impressive dinners or simple, satisfying lunches. Give it a try this week and share your experience with us!