RISOTTO WITH SWISS CHARD
Steps:
- In a medium pot, heat the stock until it simmers, and keep it hot.
- Heat the oil in a heavy nonstick pot, add the onion, and saute over medium-high heat until the onion softens.
- Stir in the rice, and mix well. Stir in the wine. Cook until the wine has almost evaporated.
- 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.
- Add more stock, a cup at a time, until the rice is almost tender.
- 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.
Nutrition Facts : @context http, Calories 810, UnsaturatedFat 13 grams, Carbohydrate 109 grams, Fat 21 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 1409 milligrams, Sugar 12 grams
BAKED RISOTTO WITH ASPARAGUS AND SWISS CHARD
Risotto is typically made on the stove top with a fair amount of stirring to release the starch from the grains of rice. It can also be baked in a casserole, though it will be less creamy because less starch is released. Cooking it in a wood-fired oven adds a smoky flavor. The asparagus and Swiss chard are perfect additions in spring. You can use any of your favorite seasonal greens in their place. Diced butternut squash or yellow beets are terrific here too, as are the traditional mushrooms.
Yield serves 6 as a side dish
Number Of Ingredients 10
Steps:
- Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
- Heat the olive oil over medium heat in a 6-quart Dutch oven or casserole dish. Add the onion and a pinch of salt and sauté until the onion is translucent, about 3 minutes. Add the rice, stirring to coat with the oil. Stir in the stock, wine, chard leaves and stems, asparagus, nutmeg, and 1 1/2 teaspoons salt. Place in the oven, uncovered, and bring to a simmer. Cook for 5 minutes, then stir in half of the cheese and smooth the top. Sprinkle with the rest of the cheese and cover tightly with aluminum foil.
- Place the baking dish back on the floor of the oven near the center. Bake until the rice is cooked through and has absorbed most of the liquid, about 20 minutes. The rice should be moist but not soupy. Remove the foil for the last 10 minutes of baking to create a beautiful golden crust and to add smoky flavor.
- Serve immediately.
BARLEY RISOTTO WITH SWISS CHARD, RADISHES, AND PRESERVED LEMON
This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).When you gradually add warm broth to barley, it turns tender and creamy -- the same texture that Arborio rice gives risotto. The chard, always amenable to grains, is a revelation, becoming sweet and almost satiny after about five minutes in the pot. And although cooking radishes may sound odd, it tames their bite without masking their liveliness. Preserved lemon, with its complex aroma and acidity, stands up to the hearty flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Number Of Ingredients 9
Steps:
- Bring broth to a simmer in a small saucepan over medium heat. Remove from heat; cover to keep warm. Heat oil in a medium pot over medium heat. Add barley and stir to coat until toasted, about 2 minutes. Add 2 cups broth and bring to a boil. Reduce heat. Simmer, stirring frequently, until broth is mostly absorbed, about 5 minutes.
- Add radishes and remaining 3 cups broth, 1/2 cup at a time, letting each addition be absorbed before adding more, and simmer, stirring frequently, until barley is tender and creamy, about 30 minutes. Add chard and cook, stirring, until wilted, about 5 minutes. Stir in lemon and season with salt. Remove from heat and stir in herbs. Serve warm or at room temperature.
RED CHARD RISOTTO
Provided by Sandra Rudloff
Categories Cheese Leafy Green Rice Side Valentine's Day Winter Bon Appétit California Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 8
Steps:
- Bring broth to simmer in medium saucepan. Cover and keep warm. Heat oil in heavy large Dutch oven over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and chard and stir until chard begins to wilt, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes. Add 4 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls if mixture is dry, about 20 minutes. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing additional Parmesan separately.
RISOTTO WITH CHARD AND PANCETTA
This satiny risotto uses an entire bunch of chard, both stems and leaves, which gives texture and color to the tender grains of rice. Pancetta, crisped up in the pan, adds a savory, brawny crunch that contrasts with the sweetness of the shallots or onion. Red chard turns the rice a subtle shade of pink, but Swiss or rainbow chard will work equally well. And don't neglect that squeeze of fresh lemon juice right at the end; it brightens everything up.
Provided by Melissa Clark
Categories grains and rice, vegetables, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine pancetta and oil in a large skillet and turn the heat to medium. Cook until fat has rendered and the pancetta is golden brown and crisp, stirring occasionally, 5 to 10 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.
- Add butter to the skillet and let melt over medium heat. Stir in shallot and cook until translucent, 3 to 5 minutes. Add chard stems and garlic, and cook until fragrant and golden, 2 minutes.
- Stir in rice and 1 teaspoon salt, and cook until rice is opaque and smells slightly toasted, 3 to 5 minutes.
- Stir in wine and cook until it's absorbed, about 3 minutes. Add stock, about 1/2 cup at a time, stirring occasionally, until the rice is cooked through but still has a slight bite, 20 to 27 minutes.
- Add lemon zest and stir until well distributed. Stir in chard leaves and cook until softened, stirring occasionally, 5 minutes longer. If the risotto is too thick, stir in a little water or some more broth (do this until the level of creaminess pleases you; perfect risotto texture is subjective). Stir in Parmesan, then taste and add more salt, if needed.
- Spoon immediately into individual bowls. Sprinkle pancetta on top and finish with more Parmesan and black pepper, if you'd like. Serve with lemon wedges on the side for squeezing.
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- Combine chard leaves and water in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes or until tender. Drain well, and set aside.
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- Roughly chop the porcini mushrooms and place in a pot with washed rice and porcini soaking water and stock.
- Add the chopped mushrooms, parsley sprig, and a drizzle of olive oil. Bring to a boil, cover, lower the heat to a simmer and cook for 30 minutes. While the rice is cooking, start working on the chard.
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