1/4 cup               French Green Lentils

1 cup                             Butternut Squash (peel, dice ½“)

6 cups                             Chicken Stock

3 TBS                            Unsalted Butter

2 TBS                            Olive Oil

2 TBS                            Bacon (minced)

2 cloves              Garlic (minced)

1 ea                            Shallot (minced)

2 cups                             Arborio Rice

1 cup                             Dry White Wine

1 cup                             Swiss Chard (thin slice)

1/2 cup               Granny Smith Apple (peel, dice)

1/4 cup               Parmesan Cheese (grated)

1 TBS                            Sage (chopped )

Instructions

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

SUMMER BUTTERNUT SQUASH FANTASIA

Ingredients

1/2 lb                            Bacon (diced)

3 lb                            Butternut Squash (small cubed)

1 lb                            Grape Tomatoes (cut in half)

2 ea                            Corn (cut off the cob)

1 bunch              Chard (discard stems, thinly sliced)

1 ea                            Red Onions (diced)

to taste              Pepper