Butternut Squash Risotto With Miso Butter Beans and Greens | Experience Life

Ingredients

• 6 cups vegetable broth
• 4 tbs. salted butter, divided
• 1 medium yellow onion, diced
• 1 lb. butternut squash, peeled, seeded, and chopped
• ½ tsp. sea salt
• ¼ tsp. freshly ground black pepper
• 2 cups arborio rice
• 2 oz. Gruyère cheese, grated
• 4 oz. Parmesan cheese, grated
• Shaved Parmesan, to garnish
• 2 bunches Swiss chard
• 2 tbs. white miso paste
• ¼ cup warm water
• 1 tbs. extra-virgin olive oil
• 3 cloves garlic, minced
• 2 15-oz. cans butter beans, drained and rinsed
• 1 tsp. apple-cider vinegar