Risotto With Chard

• 2 teaspoons extra virgin olive oil
• 1 red bell pepper, seeded and diced (or a handful of frozen sliced peppers)
• 1 onion, finely chopped
• 2 garlic cloves (minced)
• garlic salt (to taste)
• red pepper flakes (to taste)
• italian seasoning (to taste)
• 4 cups vegetable broth
• 1 cup arborio rice
• 1 bunch swiss chard, stemmed and coarsely chopped
• 12 cup tomato soup
• 14 cup white wine
• 23 cup parmesan cheese (freshly grated)

1. Heat olive oil in a large saute pan over medium heat.
2. Saute onion and peppers until soft, then add garlic and seasonings.
3. Saute another minute, then add rice and saute for a minute, stirring constantly.
4. Add seasonings and 1/2 cup of broth.
5. Stir until absorbed, and then keep adding 1/2 cup of broth at a time, stirring until absorbed, until all 4 cups have been added.
6. This should take 15-20 minutes or so.
7. Add the chard and the tomato soup and the white wine.
8. Stir until the liquid is absorbed.
9. The rice should be tender--if not, add water in 1/4 increments and keep stirring until the rice is tender.
10. Taste and adjust seasonings as necessary.
11. Stir Parmesan inches.

extra virgin olive oil, red bell pepper, onion, garlic, garlic salt, red pepper, italian seasoning, vegetable broth, arborio rice, swiss chard, tomato soup, white wine, parmesan cheese

Taken from www.food.com/recipe/risotto-with-chard-412544 (may not work)