Cheesy Orzo with Swiss Chard

Summary
Prep time	10 min
Cook time	~25 min
Source
Yield / serves	4-6 servings
Rating	Very good

Ingredients

• 2-1/2 cups chicken stock
• 3-1/2 cups water
• 1 Tbsp butter
• 1 lb orzo pasta
• 1 Tbsp olive oil
• 2 mini onions, thinly sliced (~1/4 to 1/2 cup worth)
• 1 bunch Swiss chard, stems finely chopped, leaves coarsely chopped
• 2 Tbsp red wine vinegar
• 1/2 lb fresh mozzarella, cubed
• 1/4 cup freshly grated Parmesan

Preparation

Bring the stock and water to a simmer in a saucepan. Melt butter in a medium skillet. Add the orzo to the butter and cook over high heat for about four minutes, stirring constantly. Add one cup of the hot stock mixture and cook, stirring gently, until the stock is absorbed. Repeat the additions of stock and cooking down until orzo is al dente and creamy but not soupy, about twenty minutes. Meanwhile, heat the olive oil in a skillet. Add the onions and the chard and cook until wilted. Add vinegar to the chard, and add this mixture, along with the cheeses, to the cooked orzo.