Leek and Swiss Chard Soup (serves 4)

"Zuppa di Porri e Bietole"

2 TB. unsalted butter
1 TB. olive oil
2 leeks, white and light green parts, cut into 1/2" slices
8 oz. Swiss chard, cut into 1" pieces
6 cups chicken stock
1/2 cup Arborio rice
Salt and pepper
1/4 cup grated parmesan cheese

In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.

Add the Swiss chard and chicken 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.