Wild Rice Risotto

Ingredients

• 300 g Arborio rice
• 60 g black wild rice
• 2 tbsp butter
• 1 onion
• 2 Garlic cloves
• 0.75 l chicken broth (from a jar or vegetable broth)
• 250 g Swiss chard
• 150 g Carrots
• 30 g pine nuts
• 1 tbsp peanut oil
• Salt
• Pepper
• parmesan (optional)

Instructions

1. 1.

   Peel and finely chop the onion and garlic, sauté in butter until translucent, add both types of rice and stir until coated. Gradually pour in hot chicken broth, stirring constantly as it evaporates; repeat until all broth is absorbed, about 20 minutes.

2. 2.

   Meanwhile wash, peel, and grate the carrots. Wash the Swiss chard, trim the stems slightly, cut into large pieces. Heat oil in a large pan, briefly toast the pine nuts, add the chard and carrots, sauté briefly, season with salt and pepper, then fold into the finished rice. If desired, stir in some parmesan just before serving.