Spinach and Swiss Chard Risotto
A fresh risotto featuring Swiss chard, green onions, parsley, garlic, olive oil, rice, dry white wine, beef broth, salt, pepper, butter, and freshly grated Parmesan. Enjoy this dish and more recipes from Spoonsparrow!
Ingredients
- 500 g Swiss chard
- 3 spring onions
- 1 bunch parsley
- 1 clove garlic
- 3 tbsp olive oil
- 400 g Arborio rice
- 125 ml dry white wine
- 1 l beef broth
- Salt
- ground pepper
- 2 tbsp butter
- 80 g Parmesan (freshly grated)
Instructions
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1.
Wash the Swiss chard, drain, and cut stems from the leaves.
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2.
Wash and trim the spring onions, slicing them diagonally into rings.
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3.
Blanch the Swiss chard leaves and green onion tops in boiling salted water for about 3 minutes, then drain on a sieve.
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4.
Take a handful to roughly chop. Puree the remaining vegetables with parsley finely.
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5.
Dice the Swiss chard stems into small cubes.
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6.
Heat oil in a heavy pot, sauté the white parts of the spring onions, diced Swiss chard stems, and crushed garlic until tender; add the rice and stir until translucent.
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7.
Add wine and let it evaporate, then gradually pour in hot broth while stirring occasionally, allowing the liquid to reduce before adding more. Continue until the rice is cooked after about 20 minutes.
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8.
Just before finishing, fold in the Swiss chard puree, season with salt and pepper, mix in butter cubes and Parmesan, stir in remaining vegetables, and serve sprinkled with extra Parmesan.
