Red Chard Risotto

1. 1

   Bring broth to simmer in medium saucepan.

2. 2

   Cover and keep warm.

3. 3

   Heat oil in heavy large Dutch oven over medium heat.

4. 4

   Add onion and saute until translucent, about 5 minutes.

5. 5

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

6. 6

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

7. 7

   Add 4 1/2 cups hot broth.

8. 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. 9

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

10. 10

    Transfer risotto to medium bowl.

11. 11

    Serve, passing additional Parmesan separately.

No additional tips available.