March 3, 2008
Slow Cooker Risotto with Swiss Chard
Lorraine Glazar, Tucson CSA
1 tablespoon olive oil
1 small yellow onion, finely chopped
1 ¼ cups uncooked Arborio rice
2 (14 ounce) cans reduced sodium broth, vegetable or
chicken
½ cup dry white wine
Dash salt
½ bunch Swiss chard, rinsed clean, well-dried and coarsely
chopped
Heat olive oil in small skillet. Add onion and cook until
softened, 4 to 5 minutes.
Place in slow cooker. Add rice and toss well to coat. Stir
in broth, wine, salt and Swiss chard. Cover and cook on
high 2 to 2 ½ hours or until all liquid is absorbed