Roast Turkey And Butternut Squash Risotto Recipe

Name: Roast Turkey And Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add squash and shallots; saute 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.
3
Increase heat to medium-high; add remaining 1 tablespoon oil and Arborio rice to pan. Saute 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.

1645

kcal

Calories

120

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Roast Turkey And Butternut Squash Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Turkey And Butternut Squash Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions