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.
- Serving Size: Serves 4
- 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