Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 401.3
- Total Fat: 11.4 g
- Cholesterol: 51.6 mg
- Sodium: 1,130.3 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 4.5 g
- Protein: 22.1 g
View full nutritional breakdown of Turkey & Butternut Squash Risotto calories by ingredient
Turkey & Butternut Squash Risotto
Submitted by: MYSHELLE10
Number of Servings: 6
Ingredients
-
4 c. low salt chicken broth
4 c. water
1 onion, chopped fine
1 tsp. olive oil
salt
2 c. arborio rice
2 oz. parmesan-- grated
1 TB unsalted butter
ground black pepper
pinch nutmeg
2 c. diced butternut squash, cooked
fresh sage-- about 2 TB minced.
16 oz. cooked diced turkey breast
Directions
Bring broth & water to a simmer in a medium saucepan. Reduce heat to low and keep warm.
Combine onion, oil, and salt in a large saucepan. Add diced turkey. Saute over low heat until onion is soft.
Increase heat to medium and add the rice-- cooking until the edges of the grains are transparent (about 4-5 min).
Stir in about 4 c. of the warm broth and the butternut squash and simmer, stirring occasionally, until the liquid is absorbed & the bottom of the pan is dry.
Continue to cook-- stirring frequently and adding 1/2 c. of broth at a time as needed to keep the pan bottom from drying out. Continue until you're out of broth and the grains of rice are cooked but somewhat firm.
Stir in the cheese, butter, and fresh sage, and season w/ salt and pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user MYSHELLE10.
Combine onion, oil, and salt in a large saucepan. Add diced turkey. Saute over low heat until onion is soft.
Increase heat to medium and add the rice-- cooking until the edges of the grains are transparent (about 4-5 min).
Stir in about 4 c. of the warm broth and the butternut squash and simmer, stirring occasionally, until the liquid is absorbed & the bottom of the pan is dry.
Continue to cook-- stirring frequently and adding 1/2 c. of broth at a time as needed to keep the pan bottom from drying out. Continue until you're out of broth and the grains of rice are cooked but somewhat firm.
Stir in the cheese, butter, and fresh sage, and season w/ salt and pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user MYSHELLE10.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
Member Ratings For This Recipe
-
Incredible!
