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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the broth to the boil in a large saucepan. Add the turkey strips and simmer for 8-10 minutes, or until the meat is thoroughly cooked, there is no pink meat and the juices run clear. | 2. Set the turkey strips aside and keep warm. Leave the broth to simmer. | 3. Meanwhile, melt the butter in a large, heavy-based pan over a medium heat and add the onion. Cook for 2-3 minutes until soft. | 4. Add the rice and stir until coated in the butter. Pour in the wine and cook until almost all the liquid has been absorbed. | 5. Add a ladleful of hot broth to the pan, stir and simmer gently until all the liquid has been absorbed. Continue adding the broth until it has all been used, or until the rice is plump and tender. | 6. Stir in the reserved turkey and the pesto. Heat through until piping hot. Season with pepper, scatter with freshly torn basil leaves and the pine nuts. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
turkey breast	14	ounces	cut	454.86	0.5586	94.4034	5.9052
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
onion	1		chopped	64.0	14.944	1.76	0.16
arborio rice	7 1/2	1/2		-	-	-	-
white wine	1/2	cup		-	-	-	-
pesto sauce	5	ounces		592.5044	14.3023	13.9338	53.297
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
pine nut	2	tablespoons	toasted	113.5688	2.2072	2.3102	11.5374

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.