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Risotto with Swiss Chard

Oxmoor House
Prep time 10 mins
Cook time 43 mins
Yield 8 servings (serving size: 1/2 cup)
Chard is usually sold in bunches in the supermarket. Look for fresh, crisp, dark green leaves.

Ingredients

  • 8 cups torn Swiss chard leaves (about 9 ounces)
  • 1/2 cup water
  • 4 3/4 cups vegetable broth
  • 2 teaspoons olive oil
  • 1/2 cup finely chopped onion
  • 1 cup uncooked Arborio rice or other short-grain rice
  • 3 tablespoons dry vermouth or dry white wine
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons grated Parmesan cheese
  • 1/8 teaspoon pepper

Nutrition Information

  • calories 137
  • fat 2.7 g
  • satfat 0.7 g
  • protein 4.6 g
  • carbohydrate 24.0 g
  • cholesterol 2 mg
  • iron 1.8 mg
  • sodium 716 mg
  • caloriesfromfat 17 %
  • fiber 1.5 g
  • calcium 54 mg

How to Make It

  1. Combine chard leaves and water in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes or until tender. Drain well, and set aside.

  2. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  3. Heat oil in a large saucepan over medium- high heat. Add onion; cook, stirring occasionally, 5 minutes or until tender. Add rice; sauté 1 minute. Add vermouth; sauté 30 seconds. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Add chard leaves, nutmeg, cheese, and pepper; cook, stirring constantly, 2 minutes or until thoroughly heated.

Oxmoor House Healthy Eating Collection