Risotto with Butternut Squash, Greens, Tomato
| Yield: | 6 Servings |
| Categories: | Vegan, Vegetarian, Main Dishes |
| 7 | c | Vegetable stock |
| 2 | c | Onion, yellow -- diced |
| 1 1/2 | c | Butternut squash -- cut |
| Into | ||
| 1/2 | -inch cubes | |
| 2 | c | Arborio rice |
| 3/4 | c | Plum tomatoes, canned |
| Drained, cut in 1/2" dice | ||
| Juices reserved | ||
| 1/2 | ts | Nutmeg (optional) |
| 1 | ts | Orange zest -- grated (opt) |
| 3 | c | Swiss chard -- cut into |
| 1/2 | " | |
| Strips | ||
| Salt and pepper |
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