Risotto using Thanksgiving Leftovers

By exdircomp

Ingredients

• 2+ cups chicken stock
• 2 sage leaves (chopped)
• 2 tablespoons butter
• 1 onion (chopped)
• 1 cup butternut squash (cut into bite sized pieces)
• 1 cup arborio rice
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon paprika
• 1/8 teaspoon cumin
• 1/2 cup dry white wine
• 1/4 cup dried cranberries
• 1/2 pound turkey (cooked, cut into bite sized pieces)
• 1/2 cup parmigiano reggiano (grated)
• 1 tablespoon butter

Preparation

Step 1

Directions:
1. Heat the chicken stock and sage leaves in a saucepan and keep it warm.
2. Melt the butter in a large sauce pan.
3. Add the onions and squash and simmer for 5 minutes to start softening them.
4. Add the rice and the spices and coat with the butter.
5. Add the wine and stir until it has evaporated.
6. Add 1/4 cup of stock at a time and stirring until it has evaporated. The rice is done when it is cooked to al dente.
7. Add the cranberries and after 1 cup of stock has been added.
8. Add turkey, parmigiano reggiano and butter and stir until the turkey is heated.