Instructions: Bring chicken broth to just below a boil; reduce heat and keep at a simmer.

Heat oil and saute onion, until softened, about 2 minutes.

Add rice, stir to coat and cook, stirring constantly, 1 minute. Lower heat to medium; add 1 cup of the broth; cook, stirring constantly, until liquid has been absorbed. Add wine; cook until liquid is absorbed. Add 1 cup of the chard and stir. Alternate adding remaining broth, 1/2 cup at a time, with chard, 1 cup at a time, stirring constantly until liquid is absorbed. The risotto is done when most of the liquid is absorbed and the rice and chard are tender, 18-20 minutes total cooking time.

Remove from heat; stir in cheese, pepper, and nutmeg. Divide evenly among 4 plates and serve immediately.

NOTES : The slightly bitter Swiss chard is a nice contrast tot he creamy risotto in this Northern Italian comfort food.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.