Risotto with Garlicky Swiss Chard and Fontina
salt & pepper
3 1/2 c. (2 cans) low-sodium chicken or vegetable broth
3 c. water
1 large bunch of Swiss chard, stems removed and chopped fine, leaves roughly chopped
1 T. olive oil
2 cloves of garlic, minced
4 T. unsalted butter
1 med onion, chopped fine
2 c. Arborio rice
1 c. dry white wine
1 c. freshly grated Parmesan
1 T. fresh-squeezed lemon juice
4 oz. Fontina cheese, cut into small 1/4-inch cubes
In a large saucepan, bring the broth and water to a boil. Cover and set aside.
Heat olive oil in a 10-inch skillet over medium heat until oil shimmers, add chard stems and a pinch of salt. Saute, stirring frequently for about 5 minutes. Add chard leaves and cook until wilted down, about 5 minutes more. Add the minced garlic about a minute before the chard is done, stirring constantly until fragrant. Remove from heat, cover and set aside while preparing the risotto.
Melt the butter in a large skillet over medium heat. Add the onion and a couple pinches of salt. Cook onion, stirring often, until soft and translucent, about 7-10 minutes. Add the rice, cook, stirring often until the edges of the rice start to become translucent, about 4-5 minutes. Add the wine, cook and stir until completely evaporated. Add half the broth/water mixture, cook stirring often (about every 3 minutes) until completely evaporated. Continue ladling in the liquid about 1/2 cup at a time, stirring until evaporated, and repeating this process, until the rice is tender and creamy. Then add in the Parmesan and lemon juice, stir well. Season to taste with salt & pepper.
Gently fold in the Swiss chard and Fontina. Serve immediately
*This recipe can be easily made gluten-free, if you make sure your broth is a gluten-free brand.