This is like a soupy stew or a soupy risotto. If you don’t have Arborio rice, use white Basmati.
1/4 c olive oil
1/4 c minced onion
1 bunch chard, washed, stemmed, stems and leaves chopped separately
3 – 4 c broth
1/2 c Arborio rice
1 t dried basil or Italian seasoning
salt and pepper, to taste
grated Parmesan cheese, for garnish
fresh basil or other herb, chopped, for garnish, if you have some
1. Heat oil in a soup pot over moderate heat. Add onion and chard stems and sauté until onion is soft and translucent, about 7 or 8 minutes. Add chard leaves and stir to combine. Add stock, rice, and dried herb or seasoning. Bring to a simmer. Cover and simmer gently 15 minutes or until rice is just cooked. If rice has absorbed most of the stock, add a little more, but the soup should be thick. Season with salt and pepper.
2. Divide soup among (warm) bowls and garnish with Parmesan cheese and fresh chopped herb (such as basil), if using.