Tuesday, January 3, 2012
Turkey & Squash Risotto
Recipe inspired by Closet Cooking
Makes 4 Servings
2 tbsp light butter in canola oil
1 onion, raw, diced
1 cup butternut squash, raw (cut into bite sized pieces)
1 cup arborio rice
1/8 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp paprika
1/8 tsp cumin
1/2 cup dry white wine
2 cups chicken stock
1/4 cup dried cranberries (optional)
1/2 pound turkey (cooked, cut into bite sized pieces)
12 tsp parmesan cheese (ground)
10 grams parmesan cheese (fresh)
Melt butter in a large sauce pan. Add onions and squash and simmer for 5 minutes to start softening them. Add rice and spices and coat with butter. Add wine and stir until evaporated. Add 1/4 cup of stock at a time and stir until it has evaporated over 20 minutes of cooking time. Add cranberries after 1 cup of stock has been added (after about 10 minutes). Once it’s done, add turkey and parmesan; stir until turkey is heated.
Nutritional Information: 369 calories, 46 carbs, 10 fat grams and 18 protein grams.
Review: Excellent! Such a great fall/winter dish. The turkey added a lot to make it more filling, and the risotto and butternut squash blended together so well. I did add a bit of salt, but that was about it! You would be fine to sub 96/4 ground beef for it if you preferred, but the turkey was a nice change of pace. I don't normally like the taste of turkey, so it's great to find recipes that have enough flavor to mask it a bit - and this did - so it's a winner with me! Also, while I said the little cranberries were optional, I must say I really liked these surprise bites of sweetness!