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Ingredients

• 7 c. vegetable broth
• 1/2 lb butternut squash cut 1/2" cubes
• 1 Tbsp. extra virgin olive oil plus
• 1 tsp extra virgin olive oil
• 1/4 c. chopped shallots
• 1 3/4 c. arborio rice
• 1 tsp salt
• 1 c. dry white wine
• 3 c. minced Swiss chard leaves
• 3/4 c. minced canned plum tomatoes
• 2 Tbsp. minced fresh sage
• 2 Tbsp. minced fresh flat-leaf parsley
• 1/4 c. grated soy Parmesan or possibly Romano cheese (optional)

Description

In Large Saucepan, Bring Broth To A Boil. Drop Squash Into Boiling Broth, Reduce Heat And Simmer Till Squash Is Tender, But Still Hard, About 3 Min. Remove Squash With Slotted…

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