Skill required: Confident beginner
2+ cups chicken stock
2 sage leaves (chopped)
2 tablespoons butter
1 onion (chopped)
1 cup butternut squash (cut into bite sized pieces)
1 cup arborio rice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon paprika
1/8 teaspoon cumin
1/2 cup dry white wine
1/4 cup dried cranberries
1/2 pound turkey (cooked, cut into bite sized pieces)
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
1. Heat the chicken stock and sage leaves in a saucepan and keep it warm.
2. Melt the butter in a large sauce pan.
3. Add the onions and squash and simmer for 5 minutes to start softening them.
4. Add the rice and the spices and coat with butter.
5. Add the wine and stir until it has evaporated.
6. Add 1/4 cup of stock at a time and stirring until it has evaporated. The rice is done when it is cooked to al dente.
7. Add the cranberries after 1 cup of stock has been added.
8. Add turkey, parmigiano reggiano and butter and stir until the turkey is heated.
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