Creamy Swiss Chard and Parmesan Risotto

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Swiss chard (4 cups, chopped)
• Arborio rice (1 cup)
• White wine (1/2 cup)
• Vegetable broth (4 cups, heated)
• Parmesan cheese (1 cup, grated)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a large pan, heat the olive oil over medium heat.
2. Add the finely chopped onion and minced garlic. Sauté until softened and translucent, about 5 minutes.
3. Stir in the chopped Swiss chard and cook until wilted, approximately 3 minutes. Remove the mixture from the pan and set aside.
4. In the same pan, add the Arborio rice. Toast the rice for about 2 minutes, stirring constantly to coat it in the oil.
5. Pour in the white wine and cook until it is mostly absorbed by the rice.
6. Gradually add the heated vegetable broth, 1/2 cup at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.
7. Continue this process for about 20 minutes, or until the rice is creamy and al dente.
8. Fold in the cooked Swiss chard mixture and grated Parmesan cheese, mixing until well combined.
9. Season with salt and black pepper to taste.
10. Serve the risotto hot, garnished with additional grated Parmesan cheese if desired.