This is a right-now dish, when fresh spring onions show up in some markets. Lighter than leeks and more substantial than scallions, these onions are a good starting point for a risotto. Swiss chard adds earthiness and pancetta a classic Italian flavor.
A spring onion looks like a scallion on steroids; it is the young onion before the bulb gets really large. There are different varieties out there, but they all work. If you can’t find spring onions, leeks are a good substitute here.
Swiss Chard and Spring Onion Risotto
4 to 6 servings
1 tablespoon olive oil
2 ounces diced pancetta
8 ounces spring onions, light green and white parts, halved lengthwise and thinly sliced (2 cups)
5 ounces Swiss chard, tough stems removed, cut into roughly 1-inch squares
1 cup arborio rice
1/2 cup white wine
4 cups homemade or no-salt-added chicken broth, heated until almost boiling
2 to 4 tablespoons freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper
Kosher salt
Heat the oil in a 4-quart pot over medium-high heat. Once the oil shimmers, add the pancetta and stir to coat. Cook for 4 or 5 minutes, until the pancetta starts to crisp.
Add the sliced spring onions; cook for 3 to 4 minutes, stirring, until the onions soften, then add the chard and cook for about 4 minutes, stirring until it has softened.