Turkey and Squash Risotto recipe | PCC Community Markets
Turkey and Squash Risotto | PCC Community Markets - A flavorful, gluten-free risotto with turkey and squash, perfect for fall.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pccmarkets.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Measuring cup
- Ladle
- Serving bowl
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
- black pepper
- 1 pound cooked turkey, shredded
- 2 cups cooked and cubed butternut squash or pumpkin
- 2 cups baby spinach
- 2 ounces fresh chèvre, crumbled
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