|5 cups||low-salt chicken broth|
|2 tbsp||olive oil|
|1 medium||onion, chopped|
|1 1/2 cups||Arborio rice or medium-grain white rice|
|4 cups||(packed) coarsely chopped red Swiss chard leaves (about 1 bunch)|
|1/2 cup||dry white wine|
|1/2 cup||freshly grated Parmesan cheese|
|Additional grated Parmesan cheese|
Bring chicken broth to simmer in a medium saucepan. Cover and keep warm.
Heat oil in heavy large Dutch oven over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and chard and stir until chard begins to wilt, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes. Add 4.5 cups hot broth.
Simmer until rice is just tender and risotto is creamy, about 20 minutes, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls if mixture is dry.
Mix in Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing additional Parmesan separately.