Risotto is usually my go-to dumping grounds for whatever veggies I can’t otherwise get to. So it felt a little weird to start the week with one. I sure was glad that I did though. It was delicious and creamy, and warmed me up on what passes for a cold winter night here in SoCal.
I was really inspired by Bittman’s Braised Chard, but wanted to turn it into a more substantial main dish. I started with the Bittman basic recipe, subbed in risotto for the rice, and added a little wine and cheese to kick it up a bit. I don’t have any pics because my camera battery died at an inopportune time, but to be honest, it tasted better than it looked anyway.
- bunch chard
- 1/2 medium onion, chopped
- 1/2 C carrot, chopped
- 2 tbs butter
- 1 1/2 C risotto
- 1/2 C white wine
- 2 – 3 C veggie stock
- 1 C grated Parmesan
Stem the chard, and chop both the leaves and the stems into small pieces. In a dutch oven, melt the butter, and then add the onion, carrot, and chard stems. Saute over medium heat until lightly browned, about 8 minutes.
Add risotto to the pot and then wine. Be sure to scrape up any brown bits on the bottom. Add chard leaves and 2 C stock and bring to a boil. Reduce heat to a simmer, and let simmer about 30 minutes, or until the risotto is soft, adding more stock as necessary to keep everything moist. Before serving, stir in Parmesan.
If I had been making this for a dinner party, I would have sliced some mushrooms and sauteed them separately in a little butter and garlic, and served them over the top of the risotto.