- 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)
- 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.
Community content is available under CC-BY-SA unless otherwise noted.