Ingredients
- 7 cups vegetable broth
- lb butternut squash, cut into -inch cubes (1 cups)
- 1 Tbsp + 1 tsp olive oil
- cup minced shallots
- 1 cups arborio rice
- 1 tsp salt
- 1 cup dry white wine
- 3 cups chopped Swiss chard leaves
- cup chopped canned plum tomatoes
- 2 Tbsp chopped fresh sage
- 2 Tbsp chopped fresh flat-leaf parsley
- cup grated soy Parmesan or Romano cheese (optional)
Description
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