Modified from Light and Tasty
2 3/4 to 3 1/4 cups chicken broth
2 cups fresh mushrooms, diced
1 small onion, chopped
1 garlic clove, minced
1 tbsp olive oil
1 cup uncooked arborio rice [you have to get the right kind to make risotto...the container will say "for risotto" on it.]
1/4 tsp dried thyme
1/2 cup white wine or chicken broth [I use chicken broth]
1 1/2 cups cubed cooked turkey breast
2 tbsp grated Romano cheese
1/4 tsp salt
1/4 tsp pepper
In a small saucepan, heat broth and keep warm. In a large nonstick skillet, sauté the mushrooms, onion and garlic in oil until tender, about 3 minutes. Add rice and thyme; cook and stir for 2-3 minutes. Stir in 1/2 cup chicken broth (or wine). Cook and stir until all of the liquid is absorbed.
Add heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes [took me much longer]. Add the turkey, Romano cheese, salt and pepper; cook and stir until heated through. Serve immediately.
Serves 4.