Butternut Squash, Swiss Chard And Apple Risotto

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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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