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Ingredients: 5 cups canned low-salt chicken broth 2 tablespoons 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 Method: Bring broth to simmer in 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 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls if mixture is dry, about 20 minutes. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing additional Parmesan separately. Serves 6. |
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