Mushroom and Swiss Chard Risotto

Ingredients

• 1 qt. chicken or vegetable stock
• 4 Tbsp. extra-virgin olive oil, divided
• 1 small onion, diced
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1 bunch Swiss chard, washed and chopped
• Salt and pepper to taste
• 2 garlic cloves, minced
• 8 oz. mushrooms, sliced
• 1 Tbsp. thyme leaves
• 1/2 cup Parmesan, grated

Instructions

1. In a medium saucepan, bring stock to a boil.
2. In a large deep-sided skillet, as 2 tablespoons olive oil over medium-high heat. Add the onion and cook until soft, around 5 minutes. Next add rice and cook another 2 minutes or until there is a white spot in the center of each piece of rice.
3. Now add white wine and simmer until wine is evaporated, about 3 minutes.
4. Reduce heat to medium and begin to add 1/2 cup stock at a time. Allow the stock to simmer and absorb into the rice while stirring occasionally. Continue to add the stock, 1/2 cup at a time until it is mostly absorbed into the rice.
5. Wash and chop the Swiss chard while rice is cooking. Dice the stems and chop leaves into bite size pieces. Keep stems and leaves separate. In a different skillet, heat 1 tablespoon olive oil over medium-high heat. Add the stems and cook for 3 minutes, then add the leaves and cook until wilted. Season with salt and pepper. Remove chard from pan.
6. Using the same pan, heat another 1 tablespoon of olive oil over medium-high heat. Add the garlic and cook for one minute, then add the mushrooms and cook until golden brown, around 6-8 minutes. Stir in the thyme.
7. Once rice is tender, add the mushroom and chard mixtures. Mix in the grated Parmesan and season with salt and pepper to taste. Serve with additional Parmesan if desired.

Nutrition per serving: 500 calories, 66 g carbohydrates, 15 mg cholesterol, 18 g fat, 5 g fiber, 18 g protein, 410 mg sodium, 3 g sugar.

Recipe from: delish.com