Red Chard Risotto Recipe
- 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
- 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.
