Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Jennifer Martinkus
Recipe by Cooking Light November 2006

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

456 calories; calories from fat 24%; fat 12g; saturated fat 3.6g; mono fat 6g; poly fat 1.3g; protein 30g; carbohydrates 58.8g; fiber 5.7g; cholesterol 69mg; iron 3.5mg; sodium 595mg; calcium 121mg.
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