Swiss Chard and Parmesan Risotto

Ingredients

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

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the Swiss chard leaves and cook until wilted, about 3 minutes.
4. Remove the Swiss chard mixture from the pan and set aside.
5. In the same pan, add the Arborio rice and cook for 2 minutes, stirring constantly.
6. Pour in the white wine and cook until it is absorbed by the rice.
7. Gradually add the heated vegetable broth, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
8. Continue cooking and stirring until the rice is creamy and al dente, about 20 minutes.
9. Stir in the cooked Swiss chard mixture and grated Parmesan cheese.
10. Season with salt and pepper to taste.
11. Serve the risotto hot, garnished with additional grated Parmesan cheese if desired.