Contributed by (Recipe adapted from “Hog’s Back Farm” at http://hogsbackfarm.com)

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Ingredients

4 C (packed) coarsely chopped Rainbow chard leaves (about 1 bunch)
5 C Vegetable broth
2 Tbs Olive oil
1 medium Onion, chopped
1 1/2 C Arborio rice
1/2 C dry White wine
1/2 C freshly grated Parmesan cheese
Additional grated Parmesan cheese

Instructions

Bring broth to simmer in medium saucepan. Cover and keep warm. Heat oil in heavy large pot 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 a 1/4 cupful at a time 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.

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