Saturday Risotto

I made a batch of risotto to go with the leftover pork roast: olive oil, minced onion, diced carrot, white wine, chicken bouillon, and (of course) rice. Served topped with parmesan and drizzled with a bit of olive oil.

I also did a batch of chard stems cooked in tomato puree. I'm tired of dealing with chard for this year, but this is quite a good combination.