Butternut Squash and Sage Risotto
| 7 | cups vegetable broth | 1/4 | cup minced shallots |
| 1-2/3 | cups cubed butternut squash | 1 | teaspoon salt |
| 1 | cup dry white wine | 3/4 | cup chopped fresh tomato |
| 1 | tablespoon plus 1 teaspoon olive oil | 2 | tablespoons chopped fresh sage |
| 3 | cups chopped Swiss chard leaves | 1-3/4 | cups arborio rice |
| 2 | tablespoons chopped fresh parsley | 1/4 | cup grated Parmesan cheese |
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Bring broth to a boil; drop squash into broth. Reduce heat; simmer until squash is tender, but still firm, about 3 mins. Remove squash; set aside. Reduce heat & let broth simmer. In a skillet, over medium heat, combine oil & shallots; stir to cook without browning, about 2 minutes. Add rice & salt. Stir until rice is coated with oil. Add wine & bring to a boil over medium-high heat, stirring, until rice absorbs wine. Ladle 1/2 cup of simmering broth into skillet & stir until absorbed. Continue with remaining broth, add 1/2 cup at a time; let each addition be absorbed by the rice before adding more, about 25 minutes total. Add chard; stir until wilted. Stir in squash, tomatoes, sage & parsley. Season to taste. Stir in cheese. Serves 4. (433 cals.; 7 g. fat; 7 g. prot.)
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