Red Chard Risotto

Name: Red Chard Risotto
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

8 ingredients

11 steps

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

Directions

1

Bring broth to simmer in medium saucepan.
2

Cover and keep warm.
3

Heat oil in heavy large Dutch oven over medium heat.
4

Add onion and saute until translucent, about 5 minutes.
5

Add rice and chard and stir until chard begins to wilt, about 3 minutes.
6

Add wine and simmer until absorbed, stirring occasionally, about 2 minutes.
7

Add 4 1/2 cups hot broth.
8

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.
9

Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper.
10

Transfer risotto to medium bowl.
11

Serve, passing additional Parmesan separately.