Risotto with Swiss Chard

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.