Dinner

Turkey and Butternut Squash Risotto is for Dinner.

Turkey and Butternut Squash Risotto takes 30 minutes to prepare.

Turkey and Butternut Squash Risotto takes 10 minutes to cook.

Turkey and Butternut Squash Risotto makes 6 servings.

The ingredients for Turkey and Butternut Squash Risotto are:

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

Here is how you make Turkey and Butternut Squash Risotto:

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: 6Recipe submitted by SparkPeople user MYSHELLE10.

The nutritional information for Turkey and Butternut Squash Risotto is:

• 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