![Chef V's Cooking with V - Organic Turkey Risotto](http://chefv.com/cdn/shop/articles/chefv-risotto-greeting.jpg?crop=center&height=1332&v=1718637543&width=750)
Welcome to Chef V's Cooking School!
I'm Veronica, Certified Nutritional Therapist, author, and proud owner of Chef V. You might know me for my Green Drink and Cleanses, but I started Chef V as a personal chef. In my first video cooking series, I'll be sharing some of my clients' favorite recipes with you.
Using this blog and my YouTube channel, I welcome you to my kitchen. We're going to laugh, learn and cook - together.
![Cooking with Chef V](https://cdn.shopify.com/s/files/1/0685/1710/1816/files/chefv-risotto-greeting.jpg)
This super simple recipe has only 7 ingredients and is so easy to make. It has so much flavor, is so filling and balanced, and I hope you enjoy it as much as we do! "You don't even know do', it's the BEST Risotto!"
While most risottos have a lot of cream and butter, we're not going to use those. Using arborio rice, this risotto has a nice creamy texture that we'll make using vegan broth.
Organic Turkey Risotto- Dairy-Free & Gluten-free
Step by Step
![turkey risotto ingredients](https://cdn.shopify.com/s/files/1/0685/1710/1816/files/chefv-risotto-ingredients-copy.jpg)
INGREDIENTS
- 2 cups Arborio rice
- 2 tbsp. Olive oil
- 4 cups broth (may need more depending on absorbency)
- Ground turkey 1 lb
- Organic butternut squash cubed 2 cups
- Green Kale 3 cups chopped
- 3 tsp. dry sage, separated
- Salt and pepper to taste
DIRECTIONS
![dicing onion](https://cdn.shopify.com/s/files/1/0685/1710/1816/files/chefv-risotto-kale-chop-board.jpg)
Brown the turkey meat and slightly undercook. Let it rest and set aside.
![add water to pan](https://cdn.shopify.com/s/files/1/0685/1710/1816/files/chefv-risotto-turkey-1.jpg)
![salt and pepper meat](https://cdn.shopify.com/s/files/1/0685/1710/1816/files/chefv-risotto-turkey-2.jpg)
![salt and pepper meat](https://cdn.shopify.com/s/files/1/0685/1710/1816/files/chefv-risotto-turkey-3.jpg)
BUTTERNUT SQUASH
Using a dutch oven or heavy pan, turn the heat on medium high. Add a tablespoon of olive oil and sauté the butternut squash (previously cut into 3/4 inch cubes) for 3 minutes. Add a tiny bit of salt and pepper. Add one tsp of sage.
Next, add the chopped kale to the pot, then the browned turkey.
![sliced zucchini](https://cdn.shopify.com/s/files/1/0685/1710/1816/files/chefv-risotto-stirring-dutch-oven.jpg)
RISOTTO
To the pan with the butternut squash, start adding the arborio rice. Add 2 cups of rice, sautéing the rice.
Stir well, then add 1 cup of broth to start and keep stirring. Slowly add more broth as it is absorbed – keep stirring. Add salt, pepper, and remaining sage to the risotto. Stir until nice and creamy and the rice is cooked al dente. If the mixture is a little thick, add another 1/2 cup of broth.
![add kale](https://cdn.shopify.com/s/files/1/0685/1710/1816/files/chefv-risotto-saute-rice.jpg)
![add 1/2 cup broth](https://cdn.shopify.com/s/files/1/0685/1710/1816/files/chefv-add-another-1-2-cup-broth-700p.jpg)
![tasting 2](https://cdn.shopify.com/s/files/1/0685/1710/1816/files/Chefv-salt-pepper-risotto.jpg)
Time to Taste!
![time to taste](https://cdn.shopify.com/s/files/1/0685/1710/1816/files/chefv-risotto-B-V-tasting-1.jpg)
Serve it up.
![time to taste](https://cdn.shopify.com/s/files/1/0685/1710/1816/files/chefv-risotto-plating-out.jpg)
Sou chef Coco joins us!
![Coco](https://cdn.shopify.com/s/files/1/0685/1710/1816/files/chefv-risotto-photos-3-11-202231.jpg)