Chard is usually sold in bunches in the supermarket. Look for fresh, crisp, dark green leaves.
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
How to Make It
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.
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
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.
Very simple and very good. I accompanied this with a prociutto wrapped cod. I did substitute chicken broth for the vegetable broth. I also used 3/4 cup of the Swiss chard water since the cartons of broth come in 32 oz boxes. My husband said I could make this every week.
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