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Butternut Squash, Swiss Chard and Apple Risotto
© Beatriz Da Costa

Butternut Squash, Swiss Chard and Apple Risotto



  1. 1/4 cup French green lentils
  2. 1 cup diced ( 1/2 inch) peeled butternut squash
  3. 6 cups chicken stock or canned low-sodium broth
  4. 3 tablespoons unsalted butter
  5. 2 tablespoons olive oil
  6. 2 tablespoons minced bacon
  7. 2 large garlic cloves, minced
  8. 1 small shallot, minced
  9. 2 cups arborio rice
  10. 1 cup dry white wine
  11. 1 cup finely shredded Swiss chard leaves
  12. 1/2 cup diced ( 1/2 inch) peeled Granny Smith apple
  13. 1/4 cup freshly grated Parmesan cheese
  14. 1 tablespoon chopped sage leaves
  15. Salt and freshly ground pepper
  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.
  2. 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.
  3. 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.