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.
- 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
- Bring chicken stock and water to a simmer in sauce pan; keep warm over low heat
- 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.
- 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.