- 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
Turkey & Butternut Squash RisottoSubmitted by: MYSHELLE10
4 c. low salt chicken broth
4 c. water
1 onion, chopped fine
1 tsp. olive oil
2 c. arborio rice
2 oz. parmesan-- grated
1 TB unsalted butter
ground black pepper
2 c. diced butternut squash, cooked
fresh sage-- about 2 TB minced.
16 oz. cooked diced turkey breast
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.