Risotto With Swiss Chard
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4 to 5cups vegetable or chicken stock, the no-salt-added variety
- 1tablespoon olive oil
- ½cup chopped onion
- 1cup arborio rice
- ½cup dry white wine
- ½pound Swiss chard, washed well, trimmed of stems, leaves cut into strips
- 1teaspoon fennel seeds
- ½cup coarsely grated Parmigiano Reggiano
Nutritional analysis per serving (2 servings)
847 calories; 23 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 109 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 36 grams protein; 1459 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium pot, heat the stock until it simmers, and keep it hot.
- Step 2
Heat the oil in a heavy nonstick pot, add the onion, and saute over medium-high heat until the onion softens.
- Step 3
Stir in the rice, and mix well. Stir in the wine. Cook until the wine has almost evaporated.
- Step 4
Add 1 cup of the hot stock to the rice. Reduce the heat to medium-low, and cook the rice until most of the liquid has evaporated, stirring often.
- Step 5
Add more stock, a cup at a time, until the rice is almost tender.
- Step 6
Stir in the Swiss chard, fennel seeds and 1 more cup of the stock. Continue cooking and stirring until the chard is completely wilted and the rice is tender but firm. Stir in the cheese, and serve.
Private Notes
Comments
Not sure why I was supposed to discard the stems. I cut them in 1-in pieces and threw them in with the garlic scapes I used instead of onions. It was delish.
Very good, used a large bunch of swiss chard so had a lot of greens, but made it healthy and no need for an additional salad or vegetable. Like others I used the chopped stems, adding just a few minutes after starting the onion.
Needed salt and pepper.
Very good, used a large bunch of swiss chard so had a lot of greens, but made it healthy and no need for an additional salad or vegetable. Like others I used the chopped stems, adding just a few minutes after starting the onion.
I agree that there is no reason to omit the stems. After the onions softened, I added the stems, cut in 1/2-1inch pieces, to cook along with the rice. I didn’t have any white wine, so I used Mirin which I had in the cupboard. Mirin is not my favorite since it has corn syrup and sugar, but it worked in a pinch. I also recommend to add salt when you add the onions and the rice, since adding salt at the end just requires a lot more salt overall.
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