Butternut Squash and Sage Risotto
Ingredients
- 7 cups vegetable broth
- 1/2 lb. butternut squash, cut into 1/2-inch cubes (1 2/3 cups)
- 1 Tbs. plus 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 Tbs. chopped fresh sage
- 2 Tbs. chopped fresh flat-leaf parsley
- 1/4 cup grated soy Parmesan or Romano cheese (optional)
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