Baked Risotto with Asparagus and Swiss Chard

• 2 tablespoons olive oil
• 1 onion, finely chopped
• Pinch of kosher salt, plus 1 1/2 teaspoons
• 1 1/2 cups arborio rice
• 2 1/2 cups vegetable or chicken stock
• 1/2 cup dry white wine
• 1 large bunch chard leaves, chopped, stems cut out and reserved (about 4 cups)
• 1 pound thin asparagus spears, trimmed and cut into 2-inch diagonal slices
• 1/4 teaspoon freshly grated nutmeg
• 1 1/2 cups grated Parmesan cheese

1. Prepare a medium heat fire (375F) in a wood-fired oven or cooker.
2. Heat the olive oil over medium heat in a 6-quart Dutch oven or casserole dish.
3. Add the onion and a pinch of salt and saute until the onion is translucent, about 3 minutes.
4. Add the rice, stirring to coat with the oil.
5. Stir in the stock, wine, chard leaves and stems, asparagus, nutmeg, and 1 1/2 teaspoons salt.
6. Place in the oven, uncovered, and bring to a simmer.
7. Cook for 5 minutes, then stir in half of the cheese and smooth the top.
8. Sprinkle with the rest of the cheese and cover tightly with aluminum foil.
9. Place the baking dish back on the floor of the oven near the center.
10. Bake until the rice is cooked through and has absorbed most of the liquid, about 20 minutes.
11. The rice should be moist but not soupy.
12. Remove the foil for the last 10 minutes of baking to create a beautiful golden crust and to add smoky flavor.
13. Serve immediately.

olive oil, onion, kosher salt, arborio rice, vegetable, white wine, chard, thin, freshly grated nutmeg, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/baked-risotto-with-asparagus-and-swiss-chard-391798 (may not work)