Orzo Risotto With Mushrooms And Swiss Chard

Saute mushrooms in half the olive oil until they soften and most of their liquid is evaporated. Add garlic and saute for 1 minute. Transfer to a bowl and set aside.

Blanch the chard in boiling water for 1 minute. Drain and immediately plunge into ice water to stop the cooking. Squeeze out excess moisture; set aside.

Saute shallots in remaining oil until softened using the same pan that the mushrooms were cooked in. Add the orzo and continue cooking over medium heat until the pasta browns lightly.

Deglaze pan with wine, scraping up the flavorful bits at the bottom.

Add half the warmed chicken broth to the orzo and stir well. Continue cooking for 10 minutes. Add another cup of warmed broth and cook another 5 minutes. Add the remaining broth and taste orzo for doneness.

Stir in the reserved mushrooms and chard. Finish with Parmesan, butter, sage, salt, and pepper.