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BUTTERNUT SQUASH AND SAGE RISOTTO




Source of Recipe


internet






List of Ingredients



• 7 c. vegetable broth
  
• 1/2 lb butternut squash, cut into 1/2 in. cubes (1 2/3c.)
  
• 1 T. plus 1 t. olive oil
  
• 1/4 c. minced shallots
  
• 1 3/4 c. arborio rice
  
• 1 t. salt
  
• 1 c. dry white wine
  
• 3 c. Swiss chard leaves, chopped
  
• 3/4 c. canned plum tomatoes
  
• 2 T. fresh sage, chopped
  
• 2 T. fresh parsley, chopped
  
• salt, pepper (to taste)
  
• 1/4 c. Parmesan cheese (optional)
  






Instructions



1. In large saucepan, bring broth to a boil. Drop in squash & simmer until tender, but still firm, about 3 minutes. Remove squash with slotted spoon and set aside.
   
2. Reduce heat and let broth simmer.
   
3. In large, deep skillet, heat oil & shallots over med heat. Cook, stirring often, without browning, about 2 minutes.
   
4. Add rice and salt. Stir until rice is coated with oil Add wine and bring to boil over med-high heat, stirring until rice absorbs wine. Ladle 1/2 c. of simmering broth into skillet and stir until absorbed. Repeat with remaining broth, 1/2 c. at a time, letting each addition be absorbed by rice before adding more liquid (about 25 minutes to do all the broth).
   
5. Add chard. Stir until wilted. Stir in squash, tomatoes, sage, parsley, salt & pepper. Serve, topped with cheese if desired.
   






Final Comments


Serves 4