Turkey and Squash "Thanksgiving" Risotto

This Thanksgiving risotto is like an entire Thanksgiving dinner all rolled into one dish.

You have the turkey and the cranberries from the dinner and the spices remind you of dessert. 

ingredients

• 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

directions

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 the 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 and 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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