Peel and finely dice the onion and garlic. Heat 1 tablespoon of fat in a pot. Fry the onion and garlic until transparent. Add rice and fry briefly. Add wine and half of the broth, bring to the boil and cook covered over a low heat for about 20 minutes.
Once the liquid has been absorbed, add the remaining stock gradually, stirring from time to time. In the meantime, wash and clean the chard, cut the leaves into quarters lengthwise and crosswise into strips. Add chard and parmesan to the risotto and continue cooking for 5 minutes.
Season the risotto with salt and pepper and arrange in preheated plates. Crumble goat's cream cheese over the risotto.