Contributed by (Recipe adapted from “My Cookbook” at www.mycookbook.net

Ingredients

¼ C Green Lentils
1 C diced (1/2 inch) peeled Butternut squash
6 C Vegetable stock
4 Tbs Olive oil
2 Tbs minced Bacon (optional)
2 large Garlic cloves, minced
1 small Shallot, minced
2 C Arborio rice
1 C dry White wine
1 C finely shredded Swiss chard leave
½ C diced (1/2 inch) peeled Apple
¼ C freshly grated Parmesan cheese
1 Tbs chopped Sage leaves
Salt and freshly ground Pepper

Instructions

In a medium saucepan of boiling water, cook the lentils until tender, about 15 minutes, then 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 then keep it at a bare simmer over very low heat. In a large saucepan, heat 2 tablespoons of 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 oil. Season with salt and pepper and serve immediately.

Read more recipes