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.
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
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
Brown the turkey meat and slightly undercook. Let it rest and set aside.
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.
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.
Time to Taste!
Serve it up.
Sou chef Coco joins us!
