Easy – For 4 People

• 300 gr of Vialone Nano or Carnaroli rice
• 300 gr organic chard
• 5 tablespoons of extra virgin olive oil
• 40 gr  Parmigiano Reggiano
• 1 glass of white wine
• vegetable broth
• salt to taste
  

PREPARATION

1. Clean, wash and cut the organic chard/beets. Separate the green part from the coasts (white stems).
2. Chop the green leaves and cut the coasts into small pieces.
3. Put 5 tablespoons of extra virgin olive oil in a pan and add the chard coasts.
4. Add the rice and toast. Deglaze with the white wine.
5. Continue cooking, adding little by little, the vegetable broth.
6. Salt to taste if necessary
7. When rice is cooked, add the green leaves of chard and finish cooking.
8. Turn off the heat and add the Parmiggiano Reggiano cheese.
9. Wait one minute and serve.