Chef V's Cooking with V - Organic Turkey Risotto

Chef V's Cooking with V - Organic Turkey Risotto

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

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


  • 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


First chop the kale, rolling it into a little ball to finely chop. Set aside.
dicing onion
Season the turkey with 1 tsp sage, a pinch of salt and pepper. Add a little water to the pan before adding the meat. Add the meat to the pan.

Brown the turkey meat and slightly undercook. Let it rest and set aside.

add water to pan
salt and pepper meat
salt and pepper meat


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


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
add 1/2 cup broth
tasting 2

Time to Taste!

time to taste

Serve it up.

time to taste

Sou chef Coco joins us!