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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is based on a recipe from an Eating Well cookbook, but with some major changes. The chard is a toothsome and delicious addition. Trust me-you will like it! Even my chard-hating husband liked this recipe. Ingredients:
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 |
1/2 cup tomato soup |
1/4 cup white wine |
2/3 cup parmesan cheese (freshly grated) |
Directions:
1. Heat olive oil in a large saute pan over medium heat. Saute onion and peppers until soft, then add garlic and seasonings. Saute another minute, then add rice and saute for a minute, stirring constantly.
2. Add seasonings and 1/2 cup of broth. 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. This should take 15-20 minutes or so.
3. Add the chard and the tomato soup and the white wine. Stir until the liquid is absorbed.
4. The rice should be tender-if not, add water in 1/4 increments and keep stirring until the rice is tender.
5. Taste and adjust seasonings as necessary. Stir Parmesan inches.
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