- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 1/2 cups Arborio rice
- 6 cups Butterball® Chicken Broth, divided
- 2 cups chopped leftover cooked Butterball® Turkey
- 1 (14 ounce) can artichoke hearts, drained, thinly sliced
- 8 sun-dried tomatoes packed in oil, drained, cut into thin strips
- 3/4 cup freshly grated Parmesan cheese, divided
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup finely chopped fresh parsley or basil leaves (optional)
- Heat oil in large skillet over medium heat. Add onion; cook and stir 5 minutes, or until tender. Stir in rice; cook and stir 3 minutes, or until rice is golden. Stir in 1/2 cup of the broth. Cook and stir constantly 2 minutes, or until broth has been absorbed. Continue to cook and stir constantly, adding another 3-1/2 cups of the broth, 1/2 cup at a time, until completely absorbed.
- Stir in turkey, artichokes and tomatoes. Continue adding enough broth, 1/2 cup at a time, stirring until absorbed and rice is tender, but slightly firm in the center. Stir in 1/2 cup of the cheese, salt and pepper.
- Sprinkle with remaining 1/4 cup cheese and parsley, if desired.