Risotto with Chard
Nutritional values
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 498 mg | (12 %) | ||
| Calcium | 283 mg | (28 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 500 grams Swiss chard
- 3 scallions
- 1 bunch parsley
- 1 garlic clove
- 3 Tbsps olive oil
- 400 grams Arborio rice
- 125 milliliters dry white wine
- 1 l Beef broth
- salt
- peppers (freshly ground)
- 2 Tbsps butter
- 80 grams Parmesan (freshly grated)
Preparation steps
Rinse chard, dry and cut stems off leaves, reserve.
Rinse and dry scallions, cut green parts diagonally into rings. Reserve white parts.
Cook chard leaves and scallions together in boiling salted water for about 3 minutes. Blanch, drain and leave to dry.
Take handful of chards and scallions and chop coarsely. Mix remaining greens with parsley and puree.
Cut chard stems into small cubes.
Heat oil in a heavy saucepan, cook white parts of scallions, chard stems and crushed garlic until soft. Add rice and saute until rice is translucent, stirring frequently.
Add wine and continue cooking, stirring, until all wine is absorbed. Add hot broth and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Shortly before the end of cooking, add chard purée, season with salt and pepper to risotty. Add 2 tablespoons of parmesan and butter cut into small pieces. Add remaining greens, stir and serve sprinkled with parmesan.
