Creamy blue cheese and seasonal greens risotto

Make the most of the lovely fresh greens and salad on offer now by creating this creamy, flavoursome winner of a dish. Place stock in a medium saucepan. Bring  to a simmer (do not boil). Keep warm over low-medium heat.

Heat a large nonstick frying pan over medium heat. Add 1 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat the pan. Add shallots and cook for 3 minutes and then add garlic. Stir in the rice, and cook for 3-4 minutes, stirring constantly to ensure that all the grains are coated. Increase heat to medium and add wine. Allow the wine to be absorbed and then add 1/2 cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly.  Continue adding remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next.  Add the chard when last portion of stock is added. Stir until chard has cooked down and wilted (remember that, if using chard, the stalks will take longer to cook than the leaves - you may want to lightly boil the stalks before adding to risotto). Just before you serve the risotto, stir in the blue cheese and pinenuts. Season with salt and black pepper. Top with additional Parmesan cheese if desired. This dish is fantastically tasty and is best served with a simple green salad and maybe some crusty bread. This amount will serve 2 very hungry people.