Swiss Chard and Bacon Risotto

For the chard and bacon risotto, first finely chop the onion and garlic. Cut the chard leaves into fine strips, dice the stems. Cut the pointed peppers into small pieces.

Sauté the onion in a little oil, add the risotto rice and stir until it becomes translucent. Deglaze with a little white wine and let it evaporate. Pour in soup so that the rice is just covered, but not swimming in the soup. Gradually keep ladling on soup until rice is cooked through and creamy.

In a 2nd pot, sauté the bacon with the garlic a bit, add the chard until it has collapsed a bit. Then stir in the garlic and the diced peppers.

When the rice is cooked, stir in the vegetables and the bacon and season with the spices. Cut the mozzarella into small pieces and add to the chard and bacon risotto until melted.

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