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Baked Green Risotto with Swiss Chard

From Our Kitchen

Preheat the oven to 400°F.


1 bunch swiss chard
2 cups chicken stock, well seasoned
1 Tbsp. olive oil
1 onion, chopped
½ cup dry white wine
1 cup Arborio or Carnaroli Rice
10 asparagus spears, trimmed and thinly sliced on the diagonal.
1 (or more) cup grated Pecorino, Parmesan or Asiago cheese
freshly grated nutmeg
salt and pepper


Remove the leaves from the chard and tear into 2-inch pieces. Discard the ribs. Blanch the leaves in boiling salted water for one minute, and drain. In a saucepan, cook the onion in the oil until soft. Add the rice and stir to coat every grain with the butter. Add the white wine and cook, stirring, until it has evaporated.

Add all of the chicken stock, chard, asparagus, salt, pepper and nutmeg and bring to a simmer. Add half the cheese. Pour into a greased soufflé dish. Top with the remaining cheese. Cover the dish and bake 35-40 minutes. Serve immediately.