Leek And Swiss Chard Soup Italian - Zuppa Di Porri E Bietole - cooking recipe

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
2 leeks, white and light green parts, cut into 1/2-inch slices
8 ounces swiss chard, cut into 1-inch pieces
6 cups stock (vegetable & chicken fine)
1/2 cup arborio rice
salt, to taste
pepper, to taste
1/4 cup parmesan cheese, grated

Preparation

In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
Add the Swiss chard and stock and bring to a simmer.
Cook until the chard wilts, about 10 minutes.
Add the rice, salt, and pepper.
Cover and cook over low heat about 20 minutes until the rice is cooked.
Stir in cheese and serve.