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

 * 1) In large saucepan, bring broth to a boil.
 * 2) Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm, about 3 minutes.
 * 3) Remove squash with slotted spoon and set aside. Reduce heat and let broth simmer.
 * 4) In large, deep skillet, combine oil and shallots. Place over medium heat and stir to cook without browning, about 2 minutes.
 * 5) Add rice and salt. Stir until rice is coated with oil.
 * 6) Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.
 * 7) Ladle ½ cup of simmering broth into skillet and stir until absorbed.
 * 8) 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.
 * 9) Add chard and stir until wilted.
 * 10) Stir in squash, tomatoes, sage and parsley.
 * 11) Add salt and pepper to taste.
 * 12) Stir in cheese if using and serve hot.