I don’t know about you, but as soon as Thanksgiving is over, I start wishing that I could celebrate it all over again. Which is why I was very excited when I saw this recipe, which calls for turkey and butternut squash. Something about those two foods give me the warm, fuzzy feeling that I get just thinking about Thanksgiving.
Cambria Estate Chef Taki Laliotitis designed this recipe for a pairing with Cambria Chardonnay. As he says, “The sweet buttery flavor of butternut squash pairs perfectly with our Cambria Chardonnay.” Since I know from experience that Taki is an incredible chef, I was very excited to try this out, and I was not disappointed.
This recipe is delicious, and is the perfect way to use up your turkey leftovers! It calls for everything you would normally need to make risotto – butter, turkey or chicken stock, onion, Arborio rice, white wine and parmesan cheese – and then adds in butternut squash and turkey. What really takes it to the next level is the addition of crème fraîche at the end of the recipe. This makes the risotto taste incredibly creamy and delicious.
Best of all, it is super-easy to make. Taki made it so that it can be cooked in under 30 minutes, and pretty much all that it requires is the ability to assemble the ingredients and stir them all together. I appreciate this, because I am a very inexperienced cook.
Believe me, if I can make this dish, you can too.
While making this, I first assembled all of my ingredients.
You are going to need about 1 ½ cups of cooked turkey meat, either shredded or diced.
Then, you are going to need about 1 cup of butternut squash or pumpkin puree. I was originally going to go with the canned pumpkin puree that is in my ingredients photo, but because I wanted to try making fresh butternut squash puree, I took some pre-cooked butternut squash,
threw it into the blender,
and pureed until smooth.
Then, assemble the rest of your ingredients! Produce,
rice and dairy,
I used chicken stock, but if you use turkey stock it will bring out the turkey flavor even more and would probably be even more delicious.
Heat your stock over high heat until you bring it to a boil, and then turn the heat down. It should be warm as you slowly add it to the risotto.
Melt your butter in a large pot over medium-high heat, and then add the minced onions. Cook for about two minutes.
Then add the cup of rice, and stir so that it is lightly coated with the butter. Cook for another two minutes. Be careful not to let the onions caramelize.
Add your ½ cup of white wine. This is the perfect opportunity to open whatever white wine you are going to be drinking with your meal, and to pour yourself a glass after you add the 1/2 cup to the recipe.
Stir until the wine is absorbed into the rice, and then add 1/3 of the heated stock.
Cook until the stock is almost fully absorbed into the rice. It will look something like this:
Then, add some more stock. The stock should be added a little bit at a time. I added it ½ cup by ½ cup.
When the stock has all been added, add the butternut squash puree and the turkey. Heat until they are warmed through, and then add your lemon juice, Parmesan, crème fraîche, thyme and parsley. Stir it all together…
Turkey Risotto with Butternut Squash & Crème Fraîche
1 ¼ quarts turkey or chicken stock
4 Tbsp. butter
¼ cup onion, minced
1 cup Arborio rice
½ cup white wine, such as Chardonnay
1 cup butternut squash puree or pumpkin puree
1 ½ cups cooked turkey, diced or torn
1 lemon, juiced
¼ cup Parmesan cheese
2 Tbsp. crème fraîche or mascarpone cheese
1 Tbsp. fresh thyme, minced
1 Tbsp. fresh parsley, minced
Freshly ground black pepper
In a 2-quart pot, add the stock and bring to a boil.
In a separate 4-quart pot, melt the butter over medium-high heat. Once the butter has melted, add the onions and cook for 2 minutes. Add the rice and cook for another 2 minutes, without caramelizing the onions. Deglaze the pan with wine and cook until dry.
Add 1/3 of the boiling stock to the rice and stir until fully absorbed. Turn down the heat to medium and continue stirring. Continue this process of adding small amounts of stock until rice is cooked. Total cooking time will be approximately 20 to 25 minutes.
Add the butternut squash puree and turkey, heat for 1 minute or until ingredients are warmed through. Season with lemon juice and add cheeses and herbs. Adjust final seasoning with salt and pepper.