Red Chard Risotto

Simple and sophisticated, this dish is sure to please.

Ingredients

5 cups	low-salt chicken broth
2 tbsp	olive oil
1 medium	onion, chopped
1 1/2 cups	Arborio rice or medium-grain white rice
4 cups	(packed) coarsely chopped red Swiss chard leaves (about 1 bunch)
1/2 cup	dry white wine
1/2 cup	freshly grated Parmesan cheese
	Additional grated Parmesan cheese

Directions

1. Bring chicken broth to simmer in a medium saucepan. Cover and keep warm. 2. Heat oil in heavy large Dutch oven 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. 3. 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, about 20 minutes, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls if mixture is dry. 4. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing additional Parmesan separately. Makes 6 servings.

Source: http://www.epicurious.com