Turkey & Summer Squash Risotto; stocking the shelves

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.

  • Author: Kate
  • 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
  • Condimenti:
  • 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.
  • Condimenti:
  • 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

Risotto with Turkey & Summer Squash

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.

2 thoughts on “Turkey & Summer Squash Risotto; stocking the shelves”

  1. I’m hoarding to a certain extent. I’m buying ‘manager’s specials’ in the meat department and tossing them in the freezer. Regardless of the cut of meat, if it’s something we eat (hubs won’t eat lamb, but you knew that) I can always make a soup or stew out of it. I’m doing the two for one sales if we eat it, things like that. Stocking up on cereals and grains and oatmeal. I think the economy is only going to get worse here so while I’m trying to watch what I spend, I’m also looking at things I can store long term that are cheap now. Been here, done this a couple times before.

  2. I found bugs in the last oatmeal and flour that I bought which is a bit worrying. I don’t want to eat them but I really don’t want to bring them in the house. They got into the dog treats which I have always left just in open boxes. Now they are properly stored and everything cleared out. I hope I caught it before it got worse.
    Guapa didn’t care… a little extra protein.

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