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Source: America's Favorite Food Associations

Turkey Ham Risotto
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Serves: 4
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
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1 cup Arborio or long-grain rice
1 tablespoon margarine
1/4 pound fresh mushrooms, cleaned and quartered
3 3/4 cups water
1 package (1.8 ounces) leek soup mix
1/4 teaspoon pepper
1 cup broccoli flowerets
1 cup turkey ham, cut into 1/2-inch cubes
1/4 cup Grated Parmesan cheese
1 jar (2 ounces) pimientos, chopped and drained




In 3-quart saucepan, over medium-high heat, saute rice in margarine 5 minutes or until golden brown. Stir in mushrooms, water, soup mix and pepper; bring to boil. Reduce heat to low, stir, cover and simmer 20 minutes. Stir in broccoli and continue cooking 5 minutes or until rice is done.

Remove from heat and stir in turkey ham, Parmesan cheese and pimientos. Cook 1 minute or until risotto is heated throughout and creamy. If necessary, add more water for creamy consistency.

Serve immediately and serve with additional Parmesan as a garnish.





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