Butternut Squash, Swiss Chard and Apple Risotto

Name: Butternut Squash, Swiss Chard and Apple Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice; 2 Tbsps minced bacon; 237 milliliters diced ( 1/2 inch) peeled butternut squash; 1 liters chicken stock or canned low-sodium broth; 59 milliliters French green lentils; 237 milliliters dry white wine; 2 larges garlic cloves, minced; 118 milliliters diced ( 1/2 inch) peeled Granny Smith apple; 2 Tbsps olive oil; 59 milliliters freshly grated Parmesan cheese; 1 Tbsp chopped sage leaves; 6 servings Salt and freshly ground pepper; 1 small shallot, minced; 237 milliliters finely shredded Swiss chard leaves; 3 Tbsps unsalted butter

Butternut Squash, Swiss Chard and Apple Risotto might be just the Mediterranean recipe you are searching for. Watching your figure? This gluten free recipe has 535 calories, 15g of protein, and 17g of fat per serving. This recipe serves 6. 1 person found this recipe to be flavorful and satisfying. It works well as an affordable main course. If you have parmesan cheese, granny smith apple, butternut squash, and a few other ingredients on hand, you can make it. To use up the granny smith apple you could follow this main course with the Easy Apple Crisp with Peanut Butter Granola + KIND Granola Giveaway as a dessert.

Instructions

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.

Ingredients you will need

Lentils

Squash

Water

Equipment you will use

Steamer Basket

Sauce Pan

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.

Ingredients you will need

Olive Oil

Butter

Stock

Equipment you will use

Sauce Pan

Add the bacon, garlic and shallot and cook until softened, about 3 minutes.

Ingredients you will need

Shallot

Garlic

Bacon

Add the rice and stir to coat thoroughly.

Ingredients you will need

Rice

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.

Ingredients you will need

Grains

Stock

Rice

Wine

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 and serve immediately.

Ingredients you will need

Salt And Pepper