This is another late summer / early fall recipe.
I normally only make risotto in the winter, but when the evenings start to cool down I start to crave risotto.
And mon mari starts to crave a reprieve from grilling.
Risotto satisfies us both.
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Turkey & Summer Squash Risotto
This is a late summer risotto with summer squash and fresh mozzarella.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Risotto
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 medium medium onion, chopped
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken broth
- 1 tbs olive oil
- 1/3 cup (1oz, 30gr) Parmesan cheese – freshly grated
- 4oz (125gr) fresh mozzarella, cut into small chunks
- 2 tbs fresh basil, chopped
- 10oz (300gr) turkey cutlets, (or tenderloin) cut into bite-size pieces
- 1/2 medium onion, chopped
- 1 small yellow summer squash, halved the long way, then sliced (about 3/4 cup)
- 1 small green summer squash (zucchini), halved the long way, then sliced (about 3/4 cup)
- 1 medium tomato, peeled, chopped
- 1 tbs olive oil
- Heat chicken broth and keep hot over low heat.
- In medium sauce pan heat olive oil over medium-high heat.
- Add 1/2 onion and sauté until tender.
- Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of broth, stir. (No need to stir constantly but do stir from time to time.)
- When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before adding the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth, but fully cooked.
- If more broth is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate.
- Add the Parmesan, condimenti, stir well.
- Add the mozarella, basil, and stir.
- Spoon into a bowl or risotto platter and serve immediately.
- While risotto is cooking, heat remaining olive oil in medium skillet.
- Add remaining 1/2 onion and sauté until tender, 5 – 7 minutes.
- Add squashes, turkey, and sauté until turkey is cooked through and squash is starting to get tender.
- Add chopped tomato, stir well, cover and keep warm until needed.
I used a yellow tomato but use any color you have. Use any color squash / zucchini. I used 2 about 6″ (15cm) long. Use enough for 2 servings.
I used turkey breast meat.
Peel tomato by blanching in boiling water for 30 seconds, refresh in cold water, then peel.
- Serving Size: 1/2 recipe
- Calories: 829
- Sugar: 7.3 g
- Sodium: 1735.9 mg
- Fat: 34.6 g
- Saturated Fat: 12.4 g
- Trans Fat: 0 g
- Carbohydrates: 61.7 g
- Fiber: 2.3 g
- Protein: 58.5 g
- Cholesterol: 135.1 mg
You could also try Butternut Squash and Chard Risotto
I’ve started hoarding.
I haven’t done that for a long time but ‘desperate times’ and all that.
When we first moved to France I used to stock up on hard to find foods whenever we went to Andorra. There was a huge supermarket that carried foods from all over Europe at very low prices. I would buy olive oil and pimientos from Spain, Arborio rice and marinated artichokes from Italy, etc.
As times changed, more of those items became available at our local supermarkets so I stopped.
But this summer’s drought, coupled with the war in Ukraine, has affected everyone, even though for some of us it’s pretty minor.
We had / have a mustard shortage. The news tells me that the rice harvest in Italy was much lower than usual. There may be a problem with dairy products due to farmers not being able to feed their cows. And so on….
I’m not doing serious hoarding, but I am picking up an extra jar of mustard when I can, and I bought 3 boxes of Arborio rather then 1 the other day…. Just in case.
As for the rest? Who knows.
We live in interesting times.