Squash and sage risotto | epicuriantime.com

Ingredients

• 7 cups vegetable broth
• 1/2 pound butternut squash, cut into cubes (1 2/3 cups)
• 1 tablespoon olive oil
• 1/4 cup minced shallots
• 1 3/4 cups arborio rice
• 1 teaspoon salt
• 1 cup dry white wine
• 3 cups chopped swiss chard leaves
• 3/4 cup chopped canned plum tomatoes
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped flat-leaf parsley
• 1/4 cup grated soy Parmesan
• recipeIngredient ends