Butternut Squash And Sage Risotto Recipe

• 7 c. vegetable broth
• 1/2 lb butternut squash cut 1/2" cubes
• 1 Tbsp. extra virgin olive oil plus
• 1 tsp extra virgin olive oil
• 1/4 c. chopped shallots
• 1 3/4 c. arborio rice
• 1 tsp salt
• 1 c. dry white wine
• 3 c. minced Swiss chard leaves
• 3/4 c. minced canned plum tomatoes
• 2 Tbsp. minced fresh sage
• 2 Tbsp. minced fresh flat-leaf parsley
• 1/4 c. grated soy Parmesan or possibly Romano cheese (optional)

1. In large saucepan, bring broth to a boil.
2. Drop squash into boiling broth, reduce heat and simmer till squash is tender, but still hard, about 3 min.
3. Remove squash with slotted spoon and set aside.
4. Reduce heat and let broth simmer.
5. In large, deep skillet, combine oil and shallots.
6. Place over medium heat and stir to cook without browning, about 2 min.
7. Add in rice and salt.
8. Stir till rice is coated with oil.
9. Add in wine and bring to a boil over medium-high heat, stirring, till rice absorbs wine.
10. Ladle 1/2 c. of simmering broth into skillet and stir till absorbed.
11. Continue with remaining broth, adding 1/2 c. at a time and letting each addition be absorbed by rice before adding more liquid, about 25 min total.
12. Add in chard and stir till wilted.
13. Stir in squash, tomatoes, sage and parsley.
14. Add in salt and pepper to taste.
15. Stir in cheese if using and serve warm.
16. This recipe yields 4 servings.
17. Comments: All this dish needs is some hot crusty bread.
18. For the most efficient use of time, heat the broth while you cut the shallots and herbs.
19. Description: "Cubes of squash and wilted chard give this version of risotto a lovely appearance."

vegetable broth, butternut, extra virgin olive oil, olive oil, shallots, arborio rice, salt, white wine, swiss chard, tomatoes, fresh sage, parsley, soy parmesan

Taken from cookeatshare.com/recipes/butternut-squash-and-sage-risotto-96207 (may not work)