Butternut Squash and Sage Risotto

== Ingredients ==
* 7 cups vegetable broth
* ½ lb butternut squash, cut into ½-inch cubes (1⅔ cups)
* 1 Tbsp + 1 tsp olive oil
* ¼ cup minced shallots
* 1¾ cups arborio rice
* 1 tsp salt
* 1 cup dry white wine
* 3 cups chopped Swiss chard leaves
* ¾ cup chopped canned plum tomatoes
* 2 Tbsp chopped fresh sage
* 2 Tbsp chopped fresh flat-leaf parsley
* ¼ cup grated soy Parmesan or Romano cheese (optional)
== Directions ==
# In large saucepan, bring broth to a boil.
# Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm, about 3 minutes.
# 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 minutes.
# Add rice and salt. Stir until rice is coated with oil.
# Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.
# Ladle ½ cup of simmering broth into skillet and stir until absorbed.
# Continue with remaining broth, adding ½ cup at a time and letting each addition be absorbed by rice before adding more liquid, about 25 minutes total.
# Add chard and stir until wilted.
# Stir in squash, tomatoes, sage and parsley.
# Add salt and pepper to taste.
# Stir in cheese if using and serve hot.
Category:Vegetarian Side Dish Recipes
Category:Risotto Recipes
Category:Butternut squash Recipes
Category:Tomato Recipes
Category:Swiss chard Recipes
Category:White wine Recipes
Category:Romano Recipes
Category:Sage Recipes
Category:Rice Recipes