In yesterday’s distribution we got some red chard as our weekly green.  I want to branch out a bit with my cooking and try something other than a just a sautee, so I did a bit of searching until I found this recipe. 



– 5 cups canned low-salt chidken broth
– 2 tablespoons olive oil
– 1 medium onion
– 1 1/2 cups ariborio or medium-grain white rice
– 4 cups coarsely chopped red chard leaves (about 1 bunch)
– 1/2 cup dry white wine
– 1/2 cup freshly garted parmesan cheese

Bring broth to simmer in medium saucepan. Cover and keep warm. 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. 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 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. Transfer risotto to medium bowl. Serve, passing additional Parmesan separately.

I have yet to try making this, but will do this weekend when I have some free time.

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**** UPDATE!! I’ve made this 4 times now and it’s a huge hit with the fam – even my 18 month old can’t get enough 😉