12. Italian Turkey Minestrone with Mushroom Risotto

Italian Turkey Kielbasa Minestrone with Mushroom Risotto

I heart risotto. I ordered a delicious artichoke and tomato risotto in San Fran and couldn't get it off my mind! This dinner was absolutley fabulous... and we've already made another version of the risotto since (last night, actually -- squash, zucchini, and mushrooms).


Italian Turkey Kielbasa Minestrone
Pam
1 T EVOO
1 onion, chopped
2 cloves minced garlic
1 package turkey kielbasa, sliced
1 carrot, chopped
1 large zucchini, chopped
1/2 t thyme
1 bay leaf
1 box low sodium chicken broth
1 can great northern beans
1 can tomatoes
1 box chopped frozen spinach
S, P, cayenne, and red pepper flakes (to taste)
grated parmesan, for serving


Heat a large dutch oven over medium high heat. Spray with Pam and heat EVOO. Add garlic and onion and saute until onion is translucent. Add turkey kielbasa and sautee until browned. Add carrot, zucchini, thyme, and bay leaf; saute until carrots are slightly soft (2-3 minutes). Add broth, reduce heat so it doesn't boil over, and cover for 15 minutes. Add  beans, tomatoes, spinach, salt, pepper, cayenne, and red pepper (spices to taste). Simmer for 10 minutes and serve with parmesan!

Mushroom (or DIY) Risotto

1 box low sodium chicken broth
3 T EVOO, divided
2 boxes prewashed mushrooms (mix portabello with white; or with other veggies -- zucchini, squash, etc.)
1 onion, diced
1.5 c arborio rice
1.5 c white wine
2 T butter
3 chives, diced
1/2 c parmesean

Heat broth in a saucepan to a low simmer. Note: you will want the broth to be almost boiling each time it "hits" the rice, but the process is slow -- don't let it evaporate!

In a large saute pan, heat 1 T EVOO over medium high heat. Add mushrooms (or other vegetables -- not onions) and saute until reduced and tender, about 8 minutes. Remove mushrooms, add remaining EVOO, and saute onion until translucent. Add rice and stir continuously to coat in onions and oil (approximately 3 minutes). The rice should turn somewhat golden and translucent. Add 1/2 c white wine and stir continuously until absorbed. Continue to add wine by 1/2 c, wait to absorb, then add the final 1/2 c. Continue this process with the heated broth (should be simmering when poured into skillet). Continue pouring, stirring until absorbed, pouring, stirring... etc. When all liquid is absorbed, rice should be tender and al dente to the bite. Remove from heat and add butter, vegetables, cheese, and chives. Serve warm!