Pumpkin Risotto with Goat Cheese

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Shallots

  Raw

  4 ⅓ oz or 123g

• Extra Lean Ground Turkey Breast

  99% fat free - Kroger

  12 oz or 336g

• White Rice, Arborio

  Della

  1 ½ cup or 270g

• White wine

  Alcoholic beverage, table, pinot gris (grigio)

  8 fl oz or 234g

• Low Sodium Chicken Broth

  Simple Truth Organic

  6 cup or 600g

• Pumpkin

  Canned, without salt

  1 cup or 245g

• Butter

  Unsalted

  3 tbsp or 43g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Crumbled Goat Cheese

  Vermont Creamery

  112g

• Pepitas

  Organic - Whole Foods Market

  ¼ cup or 30g

Directions

1. heat oil and a large pot over medium heat. add shallots and turkey and cook, stirring occasionally, until tender, about 4 minutes.
2. add the rice and cook, stirring constantly, until all the rice is coated in oil, about 30 seconds
3. wine and cook, stirring constantly, until completely evaporated, one to two minutes.
4. add half the broth, and continue to cook, stirring often, until mostly absorbed, 10 to 12 minutes. add the remaining broth and cook, stirring often, until the rice is tender, but still chewy and all liquid is absorbed, 12 to 14 minutes
5. reduce heat to low and add the pumpkin, butter, pepper, nutmeg and half of the goat cheese. Cook, stirring constantly until the cheese and butter have fully melted and all ingredients are incorporated, 2 to 3 minutes
6. serve topped with pepitas and remaining goat cheese.

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