Swiss chard risotto

Chip red swiss chard (keeping a little bit of the stem for color). Chop an onion, saute in olive oil (i just had a shallot, worked equally well). Add arborio rice and the chard, stir until the chard starts wilting. Add some white wine, simmer. When absorbed, start adding low sodium chicken broth, a little at a time, stirring frequently. When all the liquid is absorbed and the risotto has a creamy consistency, add parmesan cheese, salt & pepper. For 2, I used 1/2 cup of rice, 1 1/2 cups of broth, 1/8 cup of wine, 1 shallot and 1 bunch of chard.