Butternut Turkey Risotto

Turkey-Risotto-1.jpg

I don’t know what I was thinking, going months without making risotto. For the past few months, I’ve often thought about making our favorite creamy rice dish. I’ve gone so far as to tell Dan, “I’m making risotto tonight!” only to turn around a few hours later and say, “I don’t really feel like making risotto” or “I don’t have time to make it after all.”

A few weeks ago, we had a few cups of cubed pumpkin that needed to be used, so I finally took the time to make my pumpkin risotto, drizzling each serving with a few drops of earthy white truffle oil. As I swallowed the first delectable bite, I turned to Dan.

“The next time I don’t feel like making risotto, tell me to suck it up and make it anyways. The payoff will be more than worth it.”

When I faltered and wavered on whether or not I should make risotto with the leftover Thanksgiving turkey, he told me, “Remember how I’m supposed to tell you to suck it up because the risotto will be worth it? This is me telling you that.”

And I’m glad he did. Because leftover butternut squash and Thanksgiving turkey doesn’t get much better than this.

Turkey-Risotto-2.jpg

Butternut Turkey Risotto

Prep Time: 30 minutes

Cook Time: 45 minutes

Yield: 4 servings

Butternut Turkey Risotto

This risotto is the perfect way to use up some of that leftover Thanksgiving turkey (though it would also be great with chicken!).

Ingredients

  • 7 cups vegetable, chicken or turkey stock
  • 1/2 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 2 1/2 cups diced butternut squash
  • 2/3 cup Arborio rice
  • 1 cup medium-grain brown rice
  • 1/2 cup dry white wine
  • 2 cups cooked and shredded turkey or chicken
  • 2 tablespoons unsalted butter
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Warm the stock over medium-low heat in a large soup pot.
  2. In a second large pot, heat the oil over medium-high heat. Add the onion and garlic, and allow to cook for 2-3 minutes, until soft and translucent. Add the squash and cook, stirring occasionally, for 10-12 minutes.
  3. Add the wine and rices. Stir until the wine is reduced to a glaze.
  4. In half-cup increments, add the stock. After each addition, stir until the liquid is almost entirely absorbed into the rice before adding more stock. When four cups of stock have been added, stir in the turkey. Continue adding stock in half-cup increments.
  5. Once the rice is soft and opaque, remove the risotto from the heat. You may not use all the stock. Stir in the butter and Parmesan, and season to taste with salt and pepper. Serve immediately.
http://www.savvyeat.com/butternut-turkey-risotto/

 

Comments

  1. says

    this looks like a DELICIOUS use for leftovers :) YUM! also – next time we hang out at the Savvy Manor, can you make risotto. I know it’s one of your favs and I’ve never had it homemade – only from a few dinner establishments here in CDNY.

      • Julie @savvyeats says

        If you come out here, I will make it. Remember, the sooner you come to visit, the sooner you get homemade risotto.

        What other foods can I bribe you with? ;)

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