Risotto with Chard

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Risotto with Chard
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
6
Ingredients
500 grams Swiss chard
3 scallions
1 bunch parsley
1 garlic
3 tablespoons olive oil
400 grams Arborio rice
125 milliliters dry white wine
1 liter Beef broth
salt
peppers (freshly ground)
2 tablespoons butter
80 grams Parmesan (freshly grated)
How healthy are the main ingredients?
Parmesanolive oilparsleygarlicsalt

Preparation steps

1.

Rinse chard, dry and cut stems off leaves, reserve.

2.

Rinse and dry scallions, cut green parts diagonally into rings. Reserve white parts.

3.

Cook chard leaves and scallions together in boiling salted water for about 3 minutes. Blanch, drain and leave to dry.

4.

Take handful of chards and scallions and chop coarsely. Mix remaining greens with parsley and puree.

5.

Cut chard stems into small cubes.

6.

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.

7.

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.

8.

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.