Swiss Chard and Mushroom Risotto

Ingredients

• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Butter - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• White wine - 1/2 cup
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Vegetable broth - 4 cups
• Arborio rice - 1 cup
• Mushrooms - 8 ounces, sliced
• Swiss chard - 1 bunch, stems removed and leaves chopped

Instructions

1. In a large pot, heat the olive oil and butter over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the mushrooms and Swiss chard leaves. Cook until the mushrooms are browned and the chard is wilted, about 5 minutes.
4. Add the Arborio rice and stir to coat in the oil and butter mixture.
5. Pour in the white wine and cook until it is absorbed by the rice.
6. Gradually add the vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
7. Continue cooking and stirring until the rice is creamy and tender, about 20 minutes.
8. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
9. Serve the risotto hot, garnished with additional Parmesan cheese if desired.