Roast Turkey and Butternut Squash Risotto

Name: Roast Turkey and Butternut Squash Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters dry Arborio rice; 0 teaspoons freshly ground black pepper; 473 milliliters (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds); 118 milliliters dry white wine, divided; 887 milliliters fat-free, less-sodium chicken broth, divided; 1 Tbsp minced fresh sage; 57 grams 1/2 cup crumbled goat cheese; 0 teaspoons kosher salt; 2 Tbsps olive oil, divided; 177 milliliters finely chopped shallots (about 5 medium); 340 grams 1/2 cups reheated diced cooked turkey (about; 355 milliliters water

The recipe Roast Turkey and Butternut Squash Risotto is ready in about 45 minutes and is definitely a tremendous gluten free option for lovers of Mediterranean food. This recipe serves 4. This main course has 431 calories, 21g of protein, and 14g of fat per serving. A mixture of wine, less-sodium chicken broth, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Thanksgiving event.

Instructions

Bring 3 1/4 cups chicken broth and 1 1/2 cups water to a simmer in a large saucepan (do not boil). Keep mixture warm over low heat.

Ingredients you will need

Chicken Broth

Water

Equipment you will use

Sauce Pan

Heat 1 tablespoon oil in a Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add squash and shallots; saut 5 minutes or until lightly browned. Stir in remaining 1/2 cup broth, 1/4 cup wine, sage, salt, and pepper. Cover, reduce heat, and simmer 3 minutes or until squash is tender.

Ingredients you will need

Shallot

Pepper

Squash

Broth

Sage

Salt

Wine

Remove squash mixture from pan, and keep warm.

Ingredients you will need

Squash

Equipment you will use

Frying Pan

Increase heat to medium-high; add remaining 1 tablespoon oil and Arborio rice to pan. Saut 2 minutes or until lightly browned. Stir in 1 cup broth mixture and remaining 1/4 cup wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.

Ingredients you will need

Arborrio Rice

Broth

Wine

Cooking Oil

Equipment you will use

Frying Pan

Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 35 minutes total). Gently stir in squash mixture and reheated diced turkey, and top with crumbled goat cheese.

Ingredients you will need

Goat Cheese

Squash

Whole Turkey

Broth

Equipment

Sauce Pan

Dutch Oven

Frying Pan

Ingredients

Servings:

237milliliters

dry Arborio rice 0teaspoons

freshly ground black pepper 473milliliters

(1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds)118milliliters

dry white wine, divided 887milliliters

fat-free, less-sodium chicken broth, divided 1Tbsp

minced fresh sage 57grams

1/2 cup crumbled goat cheese 0teaspoons

kosher salt 2Tbsps

olive oil, divided 177milliliters

finely chopped shallots (about 5 medium)340grams

1/2 cups reheated diced cooked turkey (about 355milliliters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.