Roast Turkey and Butternut Squash Risotto

Gently reheat the roasted turkey before adding to the cooked risotto so you won't overcook the dish trying to warm the turkey thoroughly before serving.


4 servings (serving size: about 1 1/4 cups risotto and 2 tablespoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 456
Caloriesfromfat 24 %
Fat 12 g
Satfat 3.6 g
Monofat 6 g
Polyfat 1.3 g
Protein 30 g
Carbohydrate 58.8 g
Fiber 5.7 g
Cholesterol 69 mg
Iron 3.5 mg
Sodium 595 mg
Calcium 121 mg


3 3/4 cups fat-free, less-sodium chicken broth, divided
1 1/2 cups water
2 tablespoons olive oil, divided
2 cups (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds)
3/4 cup finely chopped shallots (about 5 medium)
1/2 cup dry white wine, divided
1 tablespoon minced fresh sage
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup dry Arborio rice
1 1/2 cups reheated diced cooked turkey (about 3/4 pound)
1/2 cup (2 ounces) crumbled goat cheese


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.

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add squash and shallots; sauté 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. Remove squash mixture from pan, and keep warm.

Increase heat to medium-high; add remaining 1 tablespoon oil and Arborio rice to pan. Sauté 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. 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.