Butternut Squash & Sage Risotto

7 cups vegetable broth
1/2 lb butternut squash, cut into 1/2 inch cubes
1 Tbs, plus 1 tsp olive oil
1/4 cup minced shallots
1 3/4 cups arborio rice
1 tsp salt
1 cup dry white wine
3 cups chopped Swiss chard leaves
3/4 cup chopped canned plum tomatoes
2 Tbs chopped fresh sage
2 Tbs chopped fresh flat-leaf parsley
1/4 cup grated Parmesan or Romano cheese

1) In large saucepan, bring broth to a boil. Drop squash into boiling broth, reduce heat and simmer until squash in tender, but still firm, about 3 minutes. Remove squash with slotted spoon and set aside. Reduce heat and let broth simmer.
2) In large, deep skillet, combine oil and shallots. Place over medium heat and stir to cook without browning, about 2 minutes. Add rice and salt. Stir until rice is coated with oil. Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.
3) Ladle 1/2 cup of simmering broth into skillet and stir until absorbed. Continue with remaining broth, adding 1/2 cup of simmering broth into skillet and stir until absorbed by rice before adding more liquid, about 25 minutes total.
4) Add chard and stir until wilted. Stir in squash, tomatoes, sage and parsley. Add salt and pepper to taste. Stir in cheese and serve hot.

Review: I used 1 1/2 cups of bulgur and 3 cups of vegetable broth, cooking it as normal. I followed the rest of the instructions as it directs to do. It came out wonderfully. It had a great flavor and made plenty of food. It also had a great "hearty" taste. Perfect for a cold October night.