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Ingredients
- 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)
Directions
- In large saucepan, bring broth to a boil. Drop squash into boiling broth, reduce heat and simmer till squash is tender, but still hard, about 3 min. Remove squash with slotted spoon and set aside. Reduce heat and let broth simmer.
- In large, deep skillet, combine oil and shallots. Place over medium heat and stir to cook without browning, about 2 min. Add in rice and salt. Stir till rice is coated with oil. Add in wine and bring to a boil over medium-high heat, stirring, till rice absorbs wine.
- Ladle 1/2 c. of simmering broth into skillet and stir till absorbed. 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.
- Add in chard and stir till wilted. Stir in squash, tomatoes, sage and parsley. Add in salt and pepper to taste. Stir in cheese if using and serve warm.
- This recipe yields 4 servings.
- Comments: All this dish needs is some hot crusty bread. For the most efficient use of time, heat the broth while you cut the shallots and herbs.
- Description: "Cubes of squash and wilted chard give this version of risotto a lovely appearance."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 701g | |
| Recipe makes 4 servings | |
| Calories 506 | |
| Calories from Fat 82 | 16% |
| Total Fat 9.32g | 12% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 2532mg | 106% |
| Potassium 561mg | 16% |
| Total Carbs 82.61g | 22% |
| Dietary Fiber 3.3g | 11% |
| Sugars 6.59g | 4% |
| Protein 12.17g | 19% |
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