- 3 1/2 cups Basic Vegetable Stock or reduced-vegetable broth
- 1 tbsp. extra-virgin olive oil
- 2 onions, finely chopped
- 1 1/3 cups Aborio rice
- 1 cup dry white wine
- 1 bunch Swiss Chard, cleaned and chopped
- 2 tbsp. freshly grated Parmesan cheese
- 1/4 tsp. freshly grated black pepper
- 1/4 tsp. ground nutmeg
Makes 4 Servings (1 1/2 cups per serving)
- In a medium saucepan, bring the stock to a boil. Reduce the heat and simmer.
- In a medium saucepan, heat the oil. Saute the onions until softened, about 5 minutes. Add the rice; cook, stirring until transluscent, about 1 minute.
- Add 1 cup of the stock; cook, stirring, until the stock is absorbed. Add the wine; cook, stirring; until the wine is absorbed. Stir in a handful of the chard. Alternate adding the remaining stock, 1/2 cup at a time, with the chard, a handful at a time, stirring until the stock is absorbed before adding more, until the rice and chard are just tender. The total cooking time should be about 25-30 minutes. Stir in the cheese, pepper, and nutmeg. Serve at once.
WW POINTS VALUE: 7 pts.
Note: This recipe appears in the WW New Complete Cookbook. Risotto is the ultimate comfort food of Northern Italy. This is a wonderful dish to make on the weekend and serve to family and friends. I highly recommend using 2-3 cloves of minced garlic in your risotto because garlic always makes everything taste better. You can serve this as a main meal or as a side dish. You can serve this with seasoned proteins such as chicken, turkey, or fish. You can also use escarole, kale or spinach in place of the Swiss chard and your dish will still taste good. Also, if you want to serve this dish to kids, you can use vegetable stock in place of the wine for a more vegetarian flare.