Turkey and Squash Risotto

Serves: 6

Your rating: None (3 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Use your leftover turkey and squash or pumpkin to make this warming and hearty dish.

Ingredients

Preparation

Heat oil in a large saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, sage and thyme; cook until fragrant, about 1 minute. Pour rice into pan and stir to coat with oil. Continue stirring rice until the edges are translucent and rice smells toasted, about 3 minutes. Deglaze with white wine and simmer until reduced.

Add hot stock, one cup at a time, stirring constantly until absorbed. Continue adding stock until rice is tender and creamy, about 20 minutes. Season with salt and pepper. Fold in turkey, squash, spinach and chèvre; heat through. Serve immediately.

Each serving: 470 cal, 13g fat (3.5g sat), 55mg chol, 910mg sodium, 59g carb, 5g fiber, 26g protein

Learn more about our recipes. View guidelines »

More about: butternut squash, pumpkin, risotto, turkey

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