New Favorite, Risotto!

Hello!

Time to get blogging again! Hope your new year began as great as mine. I had a wonderful surprise on January 2nd when my parents came to visit me here in Savannah. Jay knew all along but faithfully kept it from me. I was so shocked when they walked in the front door that I had to blink a few times to make sure my eyes were seeing clearly. They spent a wonderful 5 days in Savannah. I was able to show them the city I love, spend some much needed time together, and make many great memories!

Now that they are gone, it is back to the daily routine. Back to cooking instead of dining out! No complaints however; I love to cook at home as much as I like to dine out - most times even better.

So… last night I made a wonderful Swiss Chard Risotto, and Jay loved it! It’s so hard to get that guy to eat his greens!
Here is the wonderful recipe!

Swiss Chard Risotto (Serves 2-3)
- 2.5 c. chicken stock
- 1 tbsp. EVOO
- 1/2 med. onion, chopped
- 3/2 c. arborio rice
- 2 or 3 cloves of garlic, minced
- 2 c. (packed) or 1 bunch or Swiss chard (red, rainbow,etc., your preference)
- 1/4 c. dry white wine
- 1 tbsp. butter
- 1/2 c. grated Parmesan cheese
- salt and pepper to taste

Bring broth to simmer in medium saucepan. Cover and keep warm. Heat oil in large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice, garlic, and chard and stir until chard begins to wilt, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes. Add 4 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls if mixture is dry, about 20 minutes. Mix in 1/2 cup Parmesan cheese, and the butter; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing additional Parmesan separately.

Bon Appétit!
Bailey Rae