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Butternut Squash, Swiss Chard and Apple Risotto

Source: Food & Wine
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Active Time:  30 Minutes
Total Time:  45 Minutes
  Serves 6
1/4 cup French green lentils
1 cup diced ( 1/2 inch) peeled butternut squash
6 cups chicken stock or canned low-sodium broth
3 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons minced bacon
2 large garlic cloves, minced
1 small shallot, minced
2 cups arborio rice
1 cup dry white wine
1 cup finely shredded swiss chard leaves
1/2 cup diced ( 1/2 inch) peeled Granny Smith apple
1/4 cup freshly grated parmesan cheese
1 tablespoon chopped sage leaves
In a medium saucepan of boiling water, cook the lentils until tender, about 15 minutes; drain and set aside. In another saucepan, steam the squash in a steamer basket until just tender, about 4 minutes. Transfer to a plate.

In a medium saucepan, bring the stock to a boil; keep it at a bare simmer over very low heat. In a large saucepan, melt 1 tablespoon of the butter in the olive oil over moderate heat. Add the bacon, garlic and shallot and cook until softened, about 3 minutes. Add the rice and stir to coat thoroughly. Add the wine and simmer until almost evaporated, about 4 minutes. Stir in one-third of the simmering stock and cook, stirring constantly, until the stock is almost entirely absorbed; repeat with the remaining stock. The risotto should be creamy with just-tender rice grains after 20 minutes.

Add the lentils, squash, Swiss chard and apple to the risotto. Stir in the Parmesan, sage and the remaining 2 tablespoons of butter. Season with salt and pepper as desired and serve immediately.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 502
Fat. Total: 12g
Fiber: 4g
Carbohydrates, Total: 71g
Sodium: 342mg
% Cal. from Fat: 22%
Cholesterol: 20mg
Protein: 16g
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