Red Chard (or any veggie) Risotto

5 cups chicken broth
1 medium onion, chopped
4 cups coarsely chopped red chard leaves
1/2 cup freshly grated Parmesan cheese
2 Tbsp olive oil
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
Additional grated Parmesan cheese

1. Bring broth to simmer in medium saucepan. Cover and keep war.
2. Heat oil in heavy large Dutch oven over medium heat. Add onion and saute until translucent, about 5 minutes.
3. Add rice and chard and stir until chard begins to wilt, about 3 minutes.
4. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes.
5. Add 4 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls if mixture is dry, about 20 minutes.
6. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing additional Parmesan separately.

Source: Tiny's Organic Newsletter, July 18, 2012

Try #1 - July 25, 2012
This was a good, creamy risotto - the kids gobbled it up!  I think you could add almost any veggies you want - in additional to the chard, I added zucchini and radishes.  Next time I might add some spinach as well.  I didn't have any white wine, but it was not a problem - I just upped the amount of chicken broth.  This is a good alternative to soup when you're trying to use up the vegetables in your fridge!

Try #2 - August 21, 2012
I used zucchini and carrots as my vegetables this time.  I also used brown rice instead of white, and increased the cooking time to 40 minutes.  Turned out great!