Butternut Squash, Swiss Chard and Apple Risotto

Ingredients

• 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

Instructions

1. In a medium saucepan of boiling water, cook the lentils until tender, about 15 minutes; drain and set aside.
2. In another saucepan, steam the squash in a steamer basket until just tender, about 4 minutes.
3. Transfer to a plate.
4. In a medium saucepan, bring the stock to a boil; keep it at a bare simmer over very low heat.
5. In a large saucepan, melt 1 tablespoon of the butter in the olive oil over moderate heat.
6. Add the bacon, garlic and shallot and cook until softened, about 3 minutes.
7. Add the rice and stir to coat thoroughly.
8. Add the wine and simmer until almost evaporated, about 4 minutes.
9. Stir in one-third of the simmering stock and cook, stirring constantly, until the stock is almost entirely absorbed; repeat with the remaining stock.
10. The risotto should be creamy with just-tender rice grains after 20 minutes.
11. Add the lentils, squash, Swiss chard and apple to the risotto.
12. Stir in the Parmesan, sage and the remaining 2 tablespoons of butter.
13. Season with salt and pepper and serve immediately.