Red Chard Risotto

This year I am sharing a share in a CSA with my friend, the German teacher. She and I split each of the the medium share boxes we get each Tuesday. Last Tuesday we got our first batch of red chard. I have never eaten (that I can remember) chard and I know I have never cooked with it. It's really a gorgeous color combination. I decided that i wanted to try to make a risotto, that way if I didn't like it, it would be well hidden. I think I like the chard but the recipe for risotto I chose was a little bland. TGT (the German teacher) told me that she and her husband decided to make a recipe with proscuitto, garlic, and cream. MMMMM it sounds good doesn't it? I have some bacon in the fridge, so maybe if we get more tomorrow, I'll have to include some bacon in next week's chard recipe. J doesn't like risotto but I grilled some sirloin to go with it in case he hated it. He agreed it was bland but ate what I put on his plate.

Red Chard Risotto (adapted from Bon Appétit)

4 cups canned low-salt chicken broth
2 tablespoons olive oil
1 large, sweet onion, chopped
1 1/2 cups arborio rice
1 bunch coarsely chopped red Swiss chard leaves
3/4 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Additional grated Parmesan cheese

1. Heat oil in heavy large Dutch oven over medium heat.
2. Add onion and sauté until translucent, about 7 minutes.
   
3. Add rice and chard and stir until chard begins to wilt, about 5 minutes.
   
4. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes.
   
5. Add 1/2 cups broth at a time. Stirring until each 1/2 cup is absorbed.
   
6. Simmer until rice is just tender and risotto is creamy, stirring frequently.
7. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper.
   Serve with additional cheese.