Butternut Squash Risotto with Greens

Parmesan Cheese, shredded, 4 tbsp
vegetable broth, 4 cup
White Wine, 2 fl oz
Olive Oil, 2 tsp
Nutmeg, ground, .25 tsp
Butternut Squash, 1 cup, cubes
Garlic, 1 clove minced
Swiss Chard, 1 cup, chopped
Collards, 1 cup, chopped
Arborio rice, .75 cup
Leeks, .5 leek sliced

Heat 4 cups of vegetable broth or stock and keep warm on low heat.
Preheat oven to 400 degrees.
Toss peeled and cubed squash with 1tsp olive oil, dash of salt, pepper and minced garlic clove. Roast about 20 minutes, until tender. Set aside.

Boil some water and simmer greens for about 4 minutes. Drain, cool, chop coarsely and set aside. (You can sub kale for either or both the chard and collards)

Heat 1 tsp oil in a heavy saute pan and saute the leeks for a couple of minutes, until they soften. Add the rice and cook for another couple of minutes, stirring constantly.

Add wine and allow rice to absorb it. Add stock, slowly, 1 cup at a time, continuing to stir gently and allowing rice to absorb stock before adding more. Add two cups of broth total.

Stir in the squash and the greens. Reduce heat to low and continue to cook, adding stock 1/2-3/4 cup at a time until rice is tender. The rice should be a little saucy.

Add pinch of nutmeg and stir in the cheese. Adjust seasoning to taste. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user MADDY_AVENA.