Jessi put this dish together over Thanksgiving weekend and we've just been too busy to throw it up here. Anyway it turned out really well, she even brought some home for me to try and was super good cold!
- 3 3/4 cups fat-free, less-sodium chicken broth, divided
- 1 1/2 cups water
- 2 tablespoons olive oil, divided
- 2 cups (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds)
- 3/4 cup finely chopped shallots or other onion
- 1/2 cup dry white wine, divided
- 1 tablespoon minced fresh sage (you can use dried sage)
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 cup dry Arborio rice (or sushi rice - arborio was hard to find)
- 1/8 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/8 tsp paprika
- 1/8 tsp cumin
- 1 1/2 cups reheated diced cooked turkey (about 3/4 pound)
- 1/2 cup (2 ounces) crumbled feta cheese
- Bring 3 1/4 cups chicken broth and 1 1/2 cups water to a simmer in a large saucepan (do not boil). Keep mixture warm over low heat.
- Heat 1 tablespoon oil in a Dutch oven (large pot) over medium-high heat. Add squash and onions; sauté 5 minutes or until lightly browned.
- Stir in remaining 1/2 cup broth, 1/4 cup wine, sage, salt, and pepper. Cover, reduce heat, and simmer 3 minutes or until squash is tender (takes longer if your cubes are larger).
- Remove squash mixture from pan, and keep warm.
- Increase heat to medium-high; add remaining 1 tablespoon oil and Arborio rice to pan. Sauté 2 minutes or until lightly browned.
- Add cinnamon, ginger, allspice, nutmeg, paprika, and cumin. Stir in 1 cup broth mixture and remaining 1/4 cup wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
- Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 35 minutes total).
- Gently stir in squash mixture and reheated diced turkey, and top with crumbled feta cheese.