Turkey and Leek Risotto

This recipe works with chicken too! Adapted from Chatelaine.

INGREDIENTS:
1/4 cup canola oil
4 sage leaves
4 cups low sodium chicken or turkey broth
2 tbsp butter
1 leek, finely sliced
1 cup arborio rice
1/2 cup white wine
1 cup finely shredded leftover turkey
1/2 cup grated parmesan

INSTRUCTIONS

1. Heat a medium frying pan over medium-high. Add oil. When hot, add sage. Cook until crisp, 15 to 30 sec. Remove to a paper-towel-lined plate to cool.

2. Boil broth in a small saucepan. Then reduce heat to low to keep warm.

3. Melt butter in a medium saucepan over medium heat. Add leeks and cook until leeks are soft but not browned, 3 to 4 min.

4. Add rice and stir until glossy, about 1 min. Add wine and stir often until rice has absorbed all of the liquid. Add 1/2 cup of broth at a time stirring often until absorbed. Keep heat between medium and medium-low so mixture is just simmering. The entire stirring and cooking process will take about 25 to 28 min. Risotto should be slightly saucy but not soupy. Stir in turkey and cook for 1 min to warm through.

4. Remove from heat. Stir in parmesan. Ladle risotto into four bowls. Top each with a fried sage leaf. Serve immediately.