Turkey & Squash Risotto

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!

Breakfast Risotto with Tomatoes and Mushrooms

Breakfast Risotto with Tomatoes and Mushrooms
Recipe adapted from a Lauren’s Kitchen
Makes 4 Servings

1 14.5oz can diced tomatoes
1 tsp salt
1 tbsp of minced garlic, divided
½ cup chardonnay
1 ½ cup fat-free chicken broth
1 cup Arborio rice
2 tbsp olive oil, divided
1 8 oz. package sliced mushrooms
8 tsp parmesan cheese, divided

Optional: parsley for garnish

Add tomatoes to colander. Season drained tomatoes with the salt and stir to combine. Allow mixture to drain while prepping other ingredients. Place a medium saucepan over medium-high heat. Add 1 tablespoon of olive oil. Add rice to the saucepan and stir to evenly coat with oil, about 1 minute. Add 2 tsp garlic, wine and broth and bring the mixture to a boil, stirring once. Cover and reduce heat to medium-low. Cook rice for about 20 minutes: you want the rice to be tender, but still slightly firm. While the rice is cooking, heat a small pan over medium-high heat. Add 1 tablespoon of olive oil, remaining 1 tsp of garlic and mushrooms. Sauté until moisture has evaporated, about 10 minutes. Add tomatoes and stir until rice is done, then add mixture to cooked rice. Stir to combine. Taste and add more salt if desired. Divide into four servings and top each with 2 tsp parmesan cheese. Garnish with parsley if desired.

Nutritional Information: 312 calories, 45 carbs, 8 fat grams and 8 protein grams.

Review: YUM - I am a huge mushroom fan, which I think you must be to enjoy this recipe. The rice cooked quickly and easily without all of the stirring - I was able to make another recipe while it cooked itself! And while I was a bit nervous about using canned tomatoes instead of fresh since there were so few ingredients - it worked out great and tasted wonderful. The parmesan cheese on top added a lot - I tried it without it but it was definitely missing it - but the little bit went a long way. I'd definitely eat this again, it was easy to make, and I like the 300-calorie mark - perfect for breakfast. I do wonder if I could add almonds are some kind of nut to up that protein. Hmmmm. I'll keep you posted!

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

Recipe adapted from Erica's Kitchen Adventures
Makes 6 Servings

1 tbsp olive oil
1 cup onion, finely chopped
1 tsp minced garlic
9-oz.package smoked ham, diced
16 oz. chicken breast, cooked in salt and pepper then shredded with two forks
4 tbsp light butter
4 tbsp flour
1/2 tsp salt
1/4 tsp pepper
14 oz can chicken broth
3 cups white rice, cooked per package instructions
3 oz. Cabot 75% Reduced Fat Cheddar

Preheat oven to 350. Heat oil in a large skillet over medium heat. Add onions and cook for 5 minutes, until tender. Then add garlic and and ham and cook for another 5 minutes until heated through. Add cooked chicken. Add butter until it is melted, then stir in the flour, salt and pepper until combined. Slowly stir in the chicken broth, then mix in rice. Transfer mixture to a 9x13 baking dish and sprinkle the top with cheese. Bake for 20-25 minutes.

Nutritional Information: 394 calories, 43 carbs, 8 fat grams and 31 protein grams.

Review: YUMMY! It’s like a little taste of Thanksgiving! I loved the butter combined with the bacon – it made every bite taste flavorful and sinful. Ham just really gives that natural flavor. I could see bringing to Thanksgiving – it had that kind of flavor too it. I rarely make rice casseroles (when the rice has to cook in it) because they usually work out crunchy or mushy for me. But with this one since the rice was made separate it worked out great. I also liked how much food this one made. I’ll be making it again!

whole dish

Chicken and Mushroom Risotto

Chicken and Mushroom Risotto
Adapted from a Taste and Tell Recipe
Makes 6 Servings

4 cups fat-free chicken broth, room temperature
1 pound mixed fresh mushrooms of your choice
3 tbsp olive oil
4 tsp minced garlic, jarred
4 tbsp light butter
1 cup onion, diced
9 oz. skinless, boneless chicken breasts, diced
1 ½ cups arborio rice
2/3 cup dry white wine
salt and pepper

To garnish:
12 tsp Kraft parmesan cheese
¼ cup fresh Italian parsley

Heat olive oil in a second, large skillet. Add mushrooms and stir-fry for 1-2 minutes. Add garlic and cook for 2 minutes, stirring frequently. Remove to a plate. Heat butter in the same skillet over medium heat. Add onion and cook, stirring occasionally, for 5 minutes. Add chicken and cook, stirring frequently, for 5 minutes. Reduce heat, add rice, and stir to coat in butter. Cook, stirring constantly, for 2-3 minutes. Add wine, stirring constantly, for 1 minute. Gradually add stock, a cupful at a time. Stir constantly and add more liquid as the rice absorbs it. Increase heat to medium so liquid bubbles. Cook for 17 minutes, or until all of the liquid is absorbed. Stir in mushrooms and cook for 3 more minutes. Season with salt and pepper to taste. Divide into six servings and then stir parmesan cheese into each and top with parsley.

Nutritional Information: 403 calories, 43 carbs, 12 fat grams and 24 protein grams.

Review: Creamy and delicious! I'm such a huge risotto fan now. I really like the thick, richness of it, and it makes a great, healthy serving that is very filling. As you can imagine, if you're not a mushroom fan don't go for this recipe (I mean come on - a pound of mushrooms made me smile but if you're meh on them - pass on this). I thought the mushrooms added a lot of flavor, as did the minced garlic. I'll be making this again!

Breakfast Risotto

Breakfast Risotto

Inspired by Bon Appetit
Makes 6 Servings

4 tbsp light butter, divided
5 spicy light Italian turkey sausages, casings removed
1 cup onion, diced
3 small bay leaves
1 ½ cups arborio rice
¾ cup dry white wine
4 cups Swanson fat-free chicken broth
12 tsp Kraft parmesan cheese
½ cup fresh Italian parsley

Melt 2 tbsp butter in large saucepan over medium heat. Add sausages; break up with spatula and cook for about 5-6 minutes until barely pink. Add onions and bay leaves. Saute until onion is translucent, about 4 minutes. Stir in rice. Add wine; boil until liquid evaporates, 1 minute. Add broth and remaining butter; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally until risotto is tender, about 24 minutes. Season with salt and pepper and discard bay leaves. Divide into six servings and top with cheese and parsley.

Nutritional Information: 389 calories, 42 carbs, 14 fat grams and 20 protein grams.

Review: LOVED - so savory and filling. All of the flavors went together very well, and it was filling too. If anything, it was a bit spicy with the sausage I used, but I liked it and didn't feel like it took anything away from the recipe. This was my first risotto and I must say - AMAZING. I can't wait to make more. If you want to take the fat down some, I'd suggest eliminating one of the butter tablespoons and half of the parmesan - I don't think it would be missed!