Rosemary Turkey Risoto

Turkey bowls are so good after Thanksgiving. You know, those things with all the leftovers tossed together with a splash of gravy? Mmmmmm. But now it is Sunday and the charm of the turkey bowl is wearing off.

There are several reasons to turn to risoto at this time:
1) Turkey bowl appeal is passed
2) More than one turkey sandwich per day is too many
3) We're all gaining weight like crazy with all this gravy around
4) Risoto uses wine, but not ALL the wine in the bottle. 1+1=...?

Rosemary Turkey Risoto
2 tablespoons rosemary
1 teaspoon garlic powder
1 onion
1 teaspoon salt
1.3 cups white wine
1.3 cups risoto rice
1/2 cup corn
1/2 cup green beans (spinach would be better)
1 cup parmesan cheese, grated
1 cup diced turkey
Enough turkey stock to get the job done (about 4 cups)
1 tablespoon olive out

Directions
1) Heat oil on high and add diced onion when it is ready, carmelize the onions.
2) Reduce heat to medium. Add rice and 1/2 the rosemary and sautee until the rice begins to be golden.
3) Add wine and the rest of the rosemary.
4) Add corn, turkey and beans.
5) Simmer covered until the wine is soaked in then slowly add turkey stock until the rice is soft, but make sure not to add too much at a time as you dont want broth left in the rice dish.
6) Add parmesan, garlic powder and salt to taste.
7) Serve with a fancy garnish, the rest of the wine and make sure to educate anyone who objects that risoto IS the meal and no there is no steak to go with it...

Other helpful risoto links:
Arbor Foods' Comments on the Topic
This Risoto Recipe Is Goo-ood: Chronicles in Culinary Curiosity