Risotto With Swiss Chard

I was searching for a new chard recipe recently and came across this little gem. This was actually the very first time I’ve ever made risotto not for a mix, and it came out so delicious! We were pretty darn proud of ourselves! The Swiss chard worked wonders with the risotto; it’s a great combo (and a perfect way to use up a full bunch of greens!) and definitely a recipe we’ll make again.

Risotto With Swiss Chard

Recipe courtesy The Way the Cookie Crumbles

3 1/2 cups chicken broth
3 cups water
2 tablespoons olive oil
1 medium onions, diced fine
2 cloves garlic, minced
2 cups arborio rice
1 large bunch Swiss chard, coarsely chopped (4 to 5 cups)
1 cup dry white wine
2 ounces (1 cup) Parmesan cheese

1. Bring the broth and water to a simmer in a medium saucepan over medium-high heat. Cover; turn the burner off but keep the pot on the burner.

2. Heat the olive oil over medium heat until the foaming subsides. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the rice, chard, and 1 teaspoon salt and cook, stirring constantly, until the rice is opaque, about 2 minutes. Add the wine and cook, stirring until the rice nearly completely absorbs all the liquid, about 1 minute.

3. Add 2 cups of the hot stock and stir occasionally until it’s mostly absorbed (the spoon will leave a trail on the bottom of the pan), about 6 minutes. Continue to add stock, 1 cup at a time, stirring frequently, until each addition is absorbed. Cook until rice is creamy but still somewhat firm in center (add more water in ½ cup increments if broth/water mixture runs out), 10 to 12 minutes longer.

4. Stir in the cheese. Season with salt and pepper, if necessary. Serve.

~ by spontaneoustruth on May 31, 2010.

One Response to “Risotto With Swiss Chard”

  1. Oh, perfect! I’ll have to try it this week. I have chard to use up also. Gracias!!

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