Asparagus & Chard Risotto

INGREDIENTS

• 1 1/2 cups aborio rice
• 3/4 cups white wine
• 5 cups chicken or vegetable broth
• 1 tablespoon butter
• 2 cloves garlic
• 1 small onion, diced
• 2 teaspoons dried basil
• 1 bunch rainbow chard, tough stems removed, leaves coarsely chopped
• 1 bunch asparagus, base removed, cut into bite-sized pieces, and steamed briefly, then cooled
• 1/2 can diced roasted tomatoes
• 1/4 cup grated parmesan cheese (optional)
• salt & pepper to taste

PREPARATION

1. Warm the broth in a covered pan, and maintain the temperature at a bare simmer throughout the cooking process.
2. Heat the butter on medium heat in a large non-stick skillet.
3. Add the garlic and onion, sauté for 30 seconds. Add the dried basil and sauté for an additional minute.
4. Add rice and stir frequently until rice is coated with oil (~2 minutes).
5. Pour in the white wine, and stir until most of the liquid is absorbed.
6. Continue cooking and stirring, adding broth in 1 cup intervals until the liquid is absorbed.
7. After 20 minutes of stirring, add the fresh chard, and stir into the risotto.
8. Season with salt and pepper as the risotto cooks.
9. Continue adding broth until risotto is nearly done (it will have a porridge-like appearance) (~ 8 more minutes).
10. Add in the steamed asparagus and stir. Cook 2 more minutes, or until the rice is fully cooked.
11. Stir in the roasted tomatoes and serve with fresh parmesan cheese grated on top.