Saute in 2 tbs. olive oil and 1 tbs butter 1 bunch Swiss Chard cut into strips without stalks, 1 small diced onion, 2 cloves chopped garlic, 1 tbs. chopped rosemary leaves, and 1 tbs. chopped sage leaves, 3 tbs chopped parsley. Cook over low heat 10 min. Bring 6 c. chicken of vegetable broth to boil. Add 2 cups rice to Chard/Herb mixture and stir until rice is coated with oil, about 2 min. Add enough broth to just cover the rice, let cook, stirring often until the broth is absorbed. Add more broth, just enough to cover the rice, again stirring often until broth is absorbed. Continue until the rice is al dente and the risotto is creamy and liquid. Salt to taste. Stir in 1 tbs butter and grind a little pepper on top. Serve with Parmesan cheese if desired.