Heat broth in a small saucepan, keep warm on low temperature. In a separate saucepan heat the olive oil on medium-low heat. Sauté garlic and onions until the onions are translucent, do not allow to brown.
Add the rice and stir to toast the rice kernels. Stir in the red wine and allow it to absorb.
Add 1/2 cup of hot broth, stir to mix and allow it to absorb until nearly dry Keep adding broth, 1/2 cup at a time, allowing each to absorb, about 20 minutes. Continue until the rice is chewy and almost done.
Add the sausage, Swiss chard and one more 1/2 cup broth. Heat through and allow broth to absorb.
Stir in butter and parmesan cheese and serve warm.