Risotto With Swiss Chard

1. 1

   In a medium pot, heat the stock until it simmers, and keep it hot.

2. 2

   Heat the oil in a heavy nonstick pot, add the onion, and saute over medium-high heat until the onion softens.

3. 3

   Stir in the rice, and mix well.

4. 4

   Stir in the wine.

5. 5

   Cook until the wine has almost evaporated.

6. 6

   Add 1 cup of the hot stock to the rice.

7. 7

   Reduce the heat to medium-low, and cook the rice until most of the liquid has evaporated, stirring often.

8. 8

   Add more stock, a cup at a time, until the rice is almost tender.

9. 9

   Stir in the Swiss chard, fennel seeds and 1 more cup of the stock.

10. 10

    Continue cooking and stirring until the chard is completely wilted and the rice is tender but firm.

11. 11

    Stir in the cheese, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.