Risotto with Turkey and Peas

Risotto requires constant monitoring, frequent stirring, and a little patience, but other than that it's really quite simple and takes less than 30 minutes to prepare. Once you have the basics down you can vary it by mixing in additional ingredients that you may have on hand--whether fresh herbs, seasonal vegetables, or leftover chicken. In the below recipe I made use of some leftover Oven-Roasted Turkey Breast and added in peas (a classic pairing with risotto, and a favorite vegetable of my almost 2-year old son). Both my son and husband loved this simple comfort meal.

Risotto with Turkey and Peas

2 teaspoons olive oil
1 teaspoons butter
1/2 cup onion, chopped
1 cup risotto (arborio rice)
3-4 cups chicken stock (look for one with less than 500 mg sodium per cup)
1 cup frozen peas
1-2 cups roasted turkey breast, diced
Juice of 1/2 lemon

1. Heat olive oil and butter in a large skillet. Add onion and cook for 3 minutes, stirring frequently. Add rice and cook for 2 minutes, stirring constantly.
2. Add 1 cup of stock and cook until most of the liquid is absorbed, stirring frequently. Continue to add stock, 1/2 cup at a time, stirring frequently and adding more stock once most of the liquid has been absorbed.
3. Stir in frozen peas and turkey breast and cook until heated through. Drizzle with lemon juice, stir, and serve.

Serving suggestions: Serve with freshly grated Parmesan cheese and a side salad.