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Recipe in: One Dish Dinners

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Turkey and Pepper Risotto

Total time: 35 minutes
     This is such a colorful risotto, it makes me happy just to have it on the table! I used both red and green peppers, and black olives. The turkey was cutlets, sliced thin, but a small piece of turkey tenderloin would work as well (check the freezer). As always, use freshly grated Parmesan, not the stuff in the can!

Turkey and Pepper Risotto Ingredients:

 Instructions:

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               Nutrition Information
            
 
Recipe serves 2 
         
Entire Recipe / per serving
Calories:   1173 / 586.5
Total Carbohydrates:   114 / 57
          Dietary Fiber:   9 / 4.5
Total Fat:   37 / 18.5
         Saturated Fat:   16 / 8
Cholesterol:   187 / 93.5
Protein:   77 / 38.5
Calcium:   670 / 335
Sodium:    1930 / 965

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/


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