RISOTTO WITH SWISS CHARD

Risotto With Swiss Chard image

Provided by Marian Burros

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

4 to 5 cups vegetable or chicken stock, the no-salt-added variety
1 tablespoon olive oil
1/2 cup chopped onion
1 cup arborio rice
1/2 cup dry white wine
1/2 pound Swiss chard, washed well, trimmed of stems, leaves cut into strips
1 teaspoon fennel seeds
1/2 cup coarsely grated Parmigiano Reggiano

Steps:

In a medium pot, heat the stock until it simmers, and keep it hot.
Heat the oil in a heavy nonstick pot, add the onion, and saute over medium-high heat until the onion softens.
Stir in the rice, and mix well. Stir in the wine. Cook until the wine has almost evaporated.
Add 1 cup of the hot stock to the rice. Reduce the heat to medium-low, and cook the rice until most of the liquid has evaporated, stirring often.
Add more stock, a cup at a time, until the rice is almost tender.
Stir in the Swiss chard, fennel seeds and 1 more cup of the stock. Continue cooking and stirring until the chard is completely wilted and the rice is tender but firm. Stir in the cheese, and serve.

Nutrition Facts : @context http, Calories 810, UnsaturatedFat 13 grams, Carbohydrate 109 grams, Fat 21 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 1409 milligrams, Sugar 12 grams