- 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
- Salt and freshly ground pepper
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 and serve immediately.