Risotto With Swiss Chard

• 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

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; saute 1 minute. Add vermouth; saute 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.

torn swiss chard, water, vegetable broth, olive oil, onion, rice, white wine, ground nutmeg, parmesan cheese, pepper

Taken from www.myrecipes.com/recipe/risotto-with-swiss-chard (may not work)