5 cups vegetable or chicken stock, the no-salt-added variety
1 tablespoon olive oil
1/2 cup chopped onion
1 large garlic clove, minced
2 cups arborio rice
1/2 cup dry white wine
3/4 pound Swiss chard, washed well, trimmed of stems, leaves cut into strips
1 teaspoon fennel seeds
1 cup coarsely grated Parmigiano Reggiano
In a medium pot, heat the stock until it simmers, and keep it hot.
Heat the oil in a heavy nonstick pot, add the onion, and saute over medium-high heat until the onion softens. Add garlic, saute 1 minute.
Stir in the rice, and mix well. Stir in the wine. Cook until the wine has almost evaporated.
Add 1 cup of the hot stock to the rice. Reduce the heat to medium-low, and cook the rice until most of the liquid has evaporated, stirring often. Add more stock, a cup at a time, until the rice is almost tender.
Stir in the Swiss chard, fennel seeds and 1 more cup of the stock. Continue cooking and stirring until the chard is completely wilted and the rice is tender but firm. Stir in the cheese, and serve.
Recipe adapted from cooking.newyorktimes.com