I find it comforting to stir up a sweet-smelling risotto while I exchange work stories with my husband at the end of the day. This one includes both vegetables and meat, so it’s not necessary to prepare another dish.
In a saucepan, bring the broth and 1 cup (8 fl oz/250 ml) water to a simmer. Reduce the heat to low and keep warm while you are making the risotto.
In a heavy saucepan over medium-high heat, warm the oil. Add the onion and cook, stirring frequently, until nearly translucent, about 4 minutes. Add the sausage and rosemary and cook, breaking up the meat with a spoon, until it is no longer pink, about 4 minutes. Add the rice and stir until the rice is opaque, about 1 minute. Add the vermouth and cook, stirring, until it is absorbed, about 1 minute.
Add about ¾ cup (6 fl oz/180 ml) of the broth to the pan and adjust the heat so the liquid bubbles and is absorbed slowly. Cook, stirring frequently, until the liquid is absorbed. Continue to cook, adding the broth about ¾ cup at a time and stirring frequently, until the rice is almost tender but still slightly firm, about 15 minutes. Add the chard and continue cooking, stirring almost constantly, adding the liquid about ½ cup (4 fl oz/125 ml) at a time, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 5 minutes longer.
Remove the risotto from the heat. Stir in the cheese. Season to taste with salt and pepper. Spoon the risotto into warmed bowls and serve right away.