Butternut Squash and Sage Risotto Recipe - Vegetarian Swiss Dish

Ingredients

• 7 cups vegetable broth
• 1/2 lb (227 g) butternut squash, cut into 0.5 inch cubes (1.67 cups)
• 1 tbsp + 1 tsp olive oil
• 1/4 cup minced shallots
• 1 3/4 cups arborio rice
• 1 tsp salt
• 1 cup dry white wine
• 3 cups chopped swiss chard leaves
• 3/4 cup chopped canned plum tomatoes
• 2 tbsp chopped fresh sage
• 2 tbsp chopped fresh flat-leaf parsley
• 1/4 cup grated soy parmesan or romano cheese (optional)