Chard and Red Pepper Risotto

Here's the recipe; I substituted a bunch of rainbow chard for the broccoli rabe. I chopped the chard stems and added them at the same time as the onions; I reserved the red peppers and added them at the same time as the rice, hoping they would keep more of their color, flavor, and vitamin C that way. Using half Cheddar and half Parmesan doesn't seem to hurt the dish.

The finished product tastes deliciously of rosemary (I used two big sprigs in the broth). As usual, this took longer to prepare than the recipe claimed; I spent about 45 minutes stirring, total. Next time I will make twice as much, since the leftovers were delicious and scanty. It's fine as a one-dish meal.

The tasting panel recommended the addition of bacon next time, to counter and round out the bitterness of the greens.