Butternut Squash And Sage Risotto

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7 cups vegetable broth

1/2 lb. butternut squash, cut into 1/2-inch cubes (1 2/3 cups)

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 soy Parmesan or Romano cheese (optional)

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