Directions:
- Bring broth to simmer in medium saucepan. Cover and keep warm. Heat oil in heavy large Dutch oven over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice 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; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing additional Parmesan separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.42 Kcal (1438 kJ) | ||
| Calories from fat | 91.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.17g | 16% | |
|---|---|---|---|
| Cholesterol | 9.83mg | 3% | |
| Sodium | 700.14mg | 29% | |
| Potassium | 172.37mg | 4% | |
| Total Carbs | 44.66g | 15% | |
| Sugars | 1.33g | 5% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 9.8g | 20% | |
| Vitamin C | 10.9mg | 18% | |
| Iron | 0.7mg | 4% | |
| Calcium | 114.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 101.24 Kcal (424 kJ) | ||
| Calories from fat | 26.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 16% | |
|---|---|---|---|
| Cholesterol | 2.9mg | 3% | |
| Sodium | 206.39mg | 29% | |
| Potassium | 50.81mg | 4% | |
| Total Carbs | 13.17g | 15% | |
| Sugars | 0.39g | 5% | |
| Dietary Fiber | 0.47g | 6% | |
| Protein | 2.89g | 20% | |
| Vitamin C | 3.2mg | 18% | |
| Iron | 0.2mg | 4% | |
| Calcium | 33.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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