Risotto with Crimini Mushrooms, Sun-dried Tomatoes & Chard

Ingredients

½ cup sun-dried tomatoes prefer dried not packed in oil
6-7 cups hot vegetable broth
3 tablespoon olive oil
2 small onions finely chopped
¼-1/2 lb Crimini mushrooms sliced
Thyme - to taste; fresh chopped or dried
2 cups Arborio rice
½ cup dry white wine
2 cups Chard leaves
⅓ cup Parmesan cheese or similar
Sea salt & freshly ground pepper to taste
2 tablespoon fresh herb minced parsley or cilantro or basil or your favourite herb

Instructions

Pour boiling water over the tomatoes and soak for 15 minutes.
Drain, saving liquid, and cut into thin strips. Heat stock in a sauce-pan.
In a separate pot, heat the olive oil over medium heat.
Saute the onions, mushrooms and thyme for about 7 minutes.
Add the rice and wine and cook until liquid is absorbed.
Continue to cook over medium heat, adding the broth ½-1 cup at a time.
Stir constantly after adding each cup and stir until the liquid is absorbed
before adding more broth.
Before adding the second to last cup of broth, add the chard and the tomatoes.
Then add the last 2 cups of broth slowly (1 cup at a time)

Notes

The risotto is done when the rice is tender but still firm ~normally about 30 minutes.
You may want to use some more water or broth to adjust textures. The chard should be
tender. Add salt at this point ~ to taste. Stir in the Parmesan and pepper and garnish
with your fresh minced herb of choice.