Chard Risotto

Ingredients:
5 cups chicken broth
2 Tbs olive oil
1 onion, chopped
1.5 cups arborio rice
4 cups (packed) coarsely chopped chard leaves (about 1 bunch)
2 cups coarsely chopped mushrooms
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Additional grated Parmesan cheese

Bring broth to simmer in medium saucepan and keep warm. Heat oil in large, heavy pot. Add onion and sauté until translucent, about 5 minutes. Add rice, chard, and mushrooms 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 broth by 1/4 cupfuls if mixture is dry, about 20 minutes. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Serve with additional Parmesan sprinkled over the top.

Alternatative: Use mushroom broth and don't add the mushrooms

Makes 6 servings.

Author: Sean
Original recipe (sans brilliant mushroom addition): Epicurious/Bon Appetit