Turkey and Squash Risotto recipe | PCC Community Markets

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh sage
• 1 1/2 teaspoons chopped fresh thyme
• 2 cups Arborio rice
• 1/2 cup white wine
• 6 to 8 cups hot chicken stock
• Salt and black pepper, to taste
• 1 pound cooked turkey, shredded
• 2 cups cooked and cubed butternut squash or pumpkin
• 2 cups baby spinach
• 2 ounces fresh chèvre, crumbled