Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
Directions
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.
Serves 6.
Source: www.epicurious.com