Butternut Squash, Swiss Chard and Apple Risotto

By BlueSchmoo

Ingredients

• 1/4 cup French green lentils (2 Tbsp)
• 1 cup diced ( 1/2 inch) peeled butternut squash (1/2 cup)
• 6 cups chicken stock or canned low-sodium broth (3 cups)
• 3 tablespoons unsalted butter (11/2 Tbsp)
• 2 tablespoons olive oil (1 Tbsp)
• 2 tablespoons minced bacon (1 Tbsp)
• 2 large garlic cloves, minced (1 Clove)
• 1 small shallot, minced (1/2 small)
• 2 cups arborio rice (1 cup)
• 1 cup dry white wine (1/2 cup)
• 1 cup finely shredded swiss chard leaves (1/2 cup)
• 1/2 cup diced (1/2 inch) peeled Granny Smith apple (1/4 cup)
• 1/4 cup freshly grated parmesan cheese (2 Tbsp)
• 1 tablespoon chopped sage leaves (11/2 tsp)

Preparation

Step 1

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.