Turkey and Squash Risotto

Turkey and Squash Risotto

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


  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh sage
  • 1 1/2 teaspoons chopped fresh thyme
  • 2 cups Arborio rice
  • 1/2 cup white wine
  • 6 to 8 cups hot chicken stock
  • Salt and black pepper, to taste
  • 1 pound cooked turkey, shredded
  • 2 cups cooked and cubed butternut squash or pumpkin
  • 2 cups baby spinach
  • 2 ounces fresh chèvre, crumbled


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.

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