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

Print Recipe

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

Ingredients

Scale 1x2x3x

• 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

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Instructions

• 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.

Notes

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.

Nutrition

• 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.