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Butternut Squash Risotto
with sauteed chard with craisins

Active: 40 min Total: 40 min
If you're staying in for New Year's Eve, we still wanted you to have a special meal. This butternut squash soup is one you'll only find at the finest restaurants. Hopefully with the holiday, you'll have a little more time to do some stirring. A spoonful of butternut squash soup makes this risotto feel rich and sweet. Enjoy as you ring in 2014!


Butternut Squash Risotto:
  • Onions - 1 , diced
  • Parsley - 1/4 bunch , chopped
  • Butter - 2 Tbsp
  • Arborio rice - 1 2/3 cups
  • White wine - 1 cup
  • Chicken stock - 4 cups ((you might need up to 6 cups))
  • Leftover butternut squash soup - 1 1/2 cups
  • Pine nuts - 1/3 cup
Sauteed Swiss Chard with Craisins:
  • Garlic - 3 cloves , minced
  • Swiss chard - 1 to 2 bunches , stems chopped, leaves torn
  • Cooking oil - 1 1/2 Tbsp
  • Craisins - 1/4 cup
  • Apple cider vinegar - 2 Tbsp
  • Apples - 1 , sliced
  • Pine nuts - 2 Tbsp


  1. Onions / Parsley - Prep as directed. (Can be done up to 3 days ahead)
  2. {For chard} Garlic / Swiss chard (chard can be prepped just like kale as you'll see in the video) - Prep as directed. (Can be done up to 3 days ahead)

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  1. Heat a saute pan over medium-high heat. Add butter and then onions to heated oil with a dash of salt. Saute until softened and translucent, ~3 minutes.
  2. Next add in arborio rice and 'toast'. Stir frequently until rice gets a bit golden, ~3 minutes.
  3. Add in white wine and stir until mostly absorbed. Now add broth or stock, ~1 cup (236 ml) at a time with a little bit of salt each time to help build the flavors. Stir every so often until most of the liquid is absorbed before adding more. You may have to adjust the heat to keep it a good, steady simmer.
  4. While risotto is cooking, heat a skillet over medium-high heat. Add cooking oil and then garlic to heated oil. Once you can smell the garlic, add the chard stems with a dash of salt. Saute until softened, 3 minutes. Add in craisins and then leaves, as much as can fit into the pan at one time. Add more as room is made. Finish with apple cider vinegar and then season to taste with salt and pepper. Slice apples and fold into chard. Top with pine nuts.
  5. If you run out of stock and the rice is still not al dente (tender but with a bite), then switch over to water. At the end fold in leftover butternut squash soup. Season to taste with salt and pepper. Top with pine nuts and chopped parsley. Enjoy with chard and toast to 2014!



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