1 tbsp. olive oil
1 sm. onion, chopped
1 head escarole, trimmed, washed and thinly sliced
7 c. defatted reduced-sodium chicken stock
1/2 c. arborio or other short-grain rice
3/4 lb. boneless, skinless chicken breasts, trimmed of fat and membrane, cut into 1/2 inch cubes
1 (14 oz.) can whole tomatoes, drained, seeded and chopped
Salt and freshly ground black pepper to taste
2 tbsp. grated Asiago or Parmesan cheese

In a heavy stockpot, heat the oil over medium-high heat. Add onions and saute for 2 to 3 minutes, or until golden. Add escarole and 1 cup stock. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.

Stir in the remaining 6 cups stock and bring to a simmer. Add rice and simmer, covered, for 10 minutes. Add chicken and tomatoes and cook, covered, for 5 minutes longer, or until the rice is tender and the chicken is no longer pink inside. Season with salt and pepper. Ladle into bowls and top with cheese. Serves 6.