Red wine & walnut risotto

Heat the stock in a pan with the cheese rind and keep warm. Melt two-thirds of the butter in a deep frying pan or saucepan, then add the onion, rosemary, chard stalks and garlic; cook gently for 5-10 minutes, until softened. Stir the rice into the garlicky butter, then add the wine and bubble for a few minutes. Add the stock a ladleful at a time, stirring often and allowing the rice to absorb each ladleful before adding more, until the rice is tender and creamy. This should take about 25 minutes.

Meanwhile, put a kettle on to boil. Put the chopped chard leaves in a colander over the sink and pour a kettle of boiling water over them. Toast the walnuts in a hot, dry pan.

Stir most of the cheese into the risotto with three-quarters of the chard and the remaining butter. Spoon into bowls and top with the rest of the chard, walnuts and extra cheese.