 |
Prep Time: 10 Minutes Cook Time: 43 Minutes |
Ready In: 53 Minutes Servings: 8 |
|
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 |
Directions:
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.
|
|