Red Chard Risotto

Side Dishes.
Simple and sophisticated, this dish is sure to please.

Red Chard Risotto


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


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.