Orzo Risotto with Swiss Chard and Fontina

Yield:
Time:

Great winter dish enjoyed by all (even those claiming not to like winter greens). Hesitate before putting in too much cheese, it can become too cheesy.

Ingredients

• 2 1/2 cups chicken or vegetable broth
• 2 1/2 cups water
• 1 tablespoon unsalted butter
• 1 3/4 cups orzo (about 3/4 pound)
• 1 tablespoon olive oil
• 1 large shallot
• 1 lb swiss chard, stems trimmed & finely chopped, leaves coarsely chopped
• 2 teaspoons sherry vinegar
• 5 oz Fontina cheese, cut into 1/4″ dick (about 1 cup)
• 3/4 cup grated parmesan
• salt & freshly ground pepper, to taste

Directions

1. Bring chicken stock and water to a simmer in sauce pan; keep warm over low heat
2. Melt butter in medium saucepan. Add orzo to the saucepan and cook over moderately high heat, stirring often, until orzo is golden brown, about 8 minutes. Add 1 cup stock and cook, stirring gently, until all the stock is absorbed. Gradually add more of the stock, one cup at a time, until orzo is al dente and creamy but not soupy, about 20 minutes.
3. Meanwhile, heat olive oil in large skillet. Add shallots and swiss chard stems. Cook over moderately high heat until stems are tender and lightly browned, about 7 minutes. Add chard leaves and cook over moderately high heat until leaves are wilted, about 2 minutes. Add vinegar. Stir chart and both cheeses into risotto, season with salt and pepper.

Source: Food and Wine?