cloves garlic, minced
cups arborio rice
cups hot chicken stock, divided
cup dry white wine
cup freshly grated Parmesan cheese
ounces JENNIE-O® Slow Roasted Dark Turkey, chopped
cup frozen baby peas
cup chopped fresh parsley
tablespoons lemon juice
salt and freshly ground pepper, if desired
Heat oven to 350°F.
In Dutch oven or oven proof dish with lid, combine garlic, rice and 4 cups stock.
Bake, covered, 35 to 40 minutes or until almost all liquid is absorbed and rice is al dente.
Remove from oven, add remaining stock, wine, butter, Parmesan cheese, turkey, peas, parsley, lemon juice and salt and pepper, if desired.
Stir and return to oven 5 minutes or until hot.