Butternut Squash Risotto | Cook Smarts

Ingredients

• 1 Onions, diced
• 1/4 bunch Parsley, chopped
• 2 Tbsp Butter
• 1 2/3 cups Arborio rice
• 1 cup White wine
• 4 cups Chicken stock ((you might need up to 6 cups))
• 1 1/2 cups Leftover butternut squash soup
• 1/3 cup Pine nuts
• 3 cloves Garlic, minced
• 1 to 2 bunches Swiss chard, stems chopped, leaves torn
• 1 1/2 Tbsp Cooking oil
• 1/4 cup Craisins
• 2 Tbsp Apple cider vinegar
• 1 Apples, sliced
• 2 Tbsp Pine nuts