Cubes of squash and wilted chard give this version of risotto a lovely appearance. For the most efficient use of time, heat the broth while you cut the shallots and herbs.Meal Plan: All this dish needs is some warm crusty bread.
- 7 cups vegetable broth
- 1/2 lb. butternut squash, cut into 1/2-inch cubes (1 2/3 cups)
- 1 Tbs. plus 1 tsp. olive oil
- 1/4 cup minced shallots
- 1 3/4 cups arborio rice
- 1 tsp. salt
- 1 cup dry white wine
- 3 cups chopped Swiss chard leaves
- 3/4 cup chopped canned plum tomatoes
- 2 Tbs. chopped fresh sage
- 2 Tbs. chopped fresh flat-leaf parsley
- 1/4 cup grated soy Parmesan or Romano cheese (optional)
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 1/2 cup of simmering broth into skillet and stir until absorbed. Continue with remaining broth, adding 1/2 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.
- Calories: 433
- Carbohydrate Content: 75 g
- Fat Content: 7 g
- Fiber Content: 3 g
- Protein Content: 7 g
- Saturated Fat Content: 1 g
- Sodium Content: 540 mg