fast track turkey lemon risotto

4 slices lean bacon
1 large onion, minced
4 garlic cloves, minced
1-1/2 c. (375 mL) Arborio (short grain) or pearl rice
4 -10 fl. oz. (284 mL) tins Western Family Chicken Broth, boiling
2 c. (500 mL) diced cooked turkey
1/2 tsp. (3 mL) coarse black pepper
1 tbsp. (15 mL) chopped fresh tarragon
Grated peel & juice of 1 large lemon
1 ripe tomato, seeded, chopped (optional)

1. In a large saucepan cook the bacon until crisp; remove from pan; chop and set aside.

2. In the fat that is left in the pan, sauté the onion and garlic until the onion is slightly soft. Add rice and mix well to coat rice grains with the bacon fat.

3. Add the boiling chicken broth (easy to do in the microwave while cooking the onion). Stir to mix well; reduce heat to a strong simmer; cover.

4. Cook about 20 minutes or until mixture is a creamy consistency (it should not be stiff - more "soupy" in texture).

5. Add diced bacon, cooked turkey, pepper, tarragon, lemon peel and juice and tomato (if using). Mix well and cook another 5 minutes until heated through.

Serving suggestion: Serve risotto in heated shallow bowls with crisp flatbread and a crisp slaw or salad.

Note: Risottos are very loose and creamy mixtures - achieved by having the rice absorb liquids of various kinds over heat for a long period of time. By boiling the broth first, you short-cut the process and put dinner on the table in half the time!

Makes 4 to 6 dinner servings.

Nutrient analysis per serving: 451 calories, 41 grams protein, 56 grams carbohydrates, 7 grams of fat per serving