Butter Bean Risotto with Swiss Chard

Serves 4-6

This one is actually from the most recent issue of Bon Appétit—I’m always looking for ways to use chard, and this one turned out to be completely, completely delicious. The toddler ate it, which leads me to this syllogism: if it is delicious, the toddler won’t necessarily eat it, but if the toddler eats it, it is indisputably delicious.

2 teaspoons olive oil

1 bunch Swiss chard, stems removed, leaves coarsely chopped

2 links Italian turkey sausage, casings removed

4 cups chicken broth

2 tablespoons (1/4 stick) butter, divided

1/4 cup chopped onion

3/4 cup arborio rice or medium-grain white rice

1/4 cup dry white wine

1 15-oz can butter beans, rinsed, drained

1 tablespoon freshly grated Parmesan cheese plus additional for serving

Heat oil in heavy medium skillet over medium heat. Add chard and toss until wilted and tender, about 3 minutes. Season with salt and pepper. Set aside.

Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion; sauté until soft but not brown, about 2 minutes. Add sausage and sauté until cooked through. Add rice; stir to coat well, about 3 minutes. Add wine; simmer until wine evaporates, stirring constantly, about 1 minute. Add cooked chard.

     

Add 1 cup broth. Simmer until absorbed, stirring almost constantly, about 2 minutes. .

Continue to add broth, 1/2 cup at a time, simmering until broth is absorbed each time and rice is creamy and just tender, stirring almost constantly, about 18 minutes longer. Add beans, 1 tablespoon Parmesan, and 1 tablespoon butter. Season risotto with salt and pepper