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

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