This one is also a great use for any leftover roast squash you might have as well. We like it because it doesn't taste too much like Thanksgiving dinner all over again.
Hope everyone is having a great holiday weekend!
Turkey & Squash Risotto
2 c winter squash, peeled & cut into 1/2-inch cubes (we used delicata but butternut would be great)
1 1/2 T olive oil
3 c chicken or turkey stock
1 slice bacon, chopped
1 small onion, peeled & chopped
1 garlic clove, peeled & minced
3/4 c arborio rice
1/2 c white wine
1/2 t dried thyme
1/2 t kosher salt
fresh ground pepper
1 c chopped, cooked turkey
2 T grated Parmesan
Preheat oven to 400 F.
Put the squash into a small roasting pan. Add 1 T olive oil & stir to coat the squash. Sprinkle with a little salt. Roast for 15 minutes or until the squash is just tender. Set aside.
Put the stock into a saucepan & bring to a simmer. Keep simmering throughout cooking.
In another large saucepan, heat the 1/2 T olive oil over medium-high heat. Add the chopped bacon & cook until crisp. Remove to a paper towel to drain & set aside.
Add the onion & garlic to the pan & sauté until the onion is translucent, about 3 minutes. Turn the heat down to medium-low. Add the rice & stir for about 1 minute. Add the white wine & cook white stirring until all the liquid is absorbed. Add the stock 1/2 cup at a time, stirring until each addition is absorbed before adding the next. (The rice should be tender with just a bite at the middle at the end. If it isn't use more stock or some water.) With the last addition add the thyme, 1/2 t salt, a few grinds of few pepper, bacon, squash, turkey & cheese. Stir until the cheese is melted & everything is heated through.
Makes 2 - 3 servings
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