Chard Stuffed With Risotto And Mozzarella Recipes

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RISOTTO WITH CHARD AND PANCETTA



Risotto With Chard and Pancetta image

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

4 ounces pancetta or unsmoked bacon, diced
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1/2 cup chopped shallots or red onion
1 (8-ounce) bunch Swiss chard, preferably red Swiss chard, stems thinly sliced and leaves coarsely chopped
3 garlic cloves, finely grated or minced
1 1/2 cups Carnaroli, Vialone Nano or arborio rice
1 teaspoon fine sea or table salt, plus more to taste
3/4 cup dry white wine
1 quart chicken or vegetable broth, at room temperature (cold broth slows down the cooking)
1 teaspoon finely grated lemon zest (save lemon, cut into wedges, for serving)
1/4 cup grated Parmesan, plus more for serving

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.

BAKED RISOTTO WITH ASPARAGUS AND SWISS CHARD



Baked Risotto with Asparagus and Swiss Chard image

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

2 tablespoons olive oil
1 onion, finely chopped
Pinch of kosher salt, plus 1 1/2 teaspoons
1 1/2 cups arborio rice
2 1/2 cups vegetable or chicken stock
1/2 cup dry white wine
1 large bunch chard leaves, chopped, stems cut out and reserved (about 4 cups)
1 pound thin asparagus spears, trimmed and cut into 2-inch diagonal slices
1/4 teaspoon freshly grated nutmeg
1 1/2 cups grated Parmesan cheese

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.

RISOTTO WITH SWISS CHARD



Risotto With Swiss Chard image

Provided by Marian Burros

Categories     side dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

4 to 5 cups vegetable or chicken stock, the no-salt-added variety
1 tablespoon olive oil
1/2 cup chopped onion
1 cup arborio rice
1/2 cup dry white wine
1/2 pound Swiss chard, washed well, trimmed of stems, leaves cut into strips
1 teaspoon fennel seeds
1/2 cup coarsely grated Parmigiano Reggiano

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

CHARD STUFFED WITH RISOTTO AND MOZZARELLA



Chard Stuffed With Risotto and Mozzarella image

Vegetarian and French, practically a contradiction in terms! Well, I actually discovered, when I opened the newspaper to the food section this morning, that there actually are recipes like that out there! This is a recipe from La Zucca Magica in Nice, France. Brought to us by Mark Bittman, the minimalist. When I make this I will make lower fat substitutions, but I've printed it as published.

Provided by Kumquat the Cats fr

Categories     Rice

Time 1h

Yield 3-6 serving(s)

Number Of Ingredients 10

6 cups vegetable broth, more if needed
1 cup arborio rice
1 pinch saffron
2 lemons, zest of
2 tablespoons butter
1/2 cup parmesan cheese, grated, more for garnish
salt & freshly ground black pepper
6 chard leaves
1/2 lb mozzarella cheese
extra virgin olive oil, for drizzling

Steps:

  • Cook rice in vegetable broth, starting with one cup; add broth in stages, using about 3 cups total, until rice is barely tender. Reserve unused broth. Dissolve saffron in juice of 1 lemon. Add to rice, along with butter, parmesan, zest of one lemon, salt and pepper, to taste. Allow rice to cool a bit. Recipe can be made up to an hour in advance at this point, but do not refrigerate rice.
  • Poach chard leaves in about 2 cups of remaining broth for about 30 seconds. Remove, drain in a dishcloth, and cut out hardest part of central stem. Reserve cooking broth.
  • Preheat oven to 400 degrees. With wet hands form 6 balls of rice 2-3 inches across. Dig a hole in the ball and insert a piece of mozzarella. Wrap each ball in a chard leaf.
  • Put balls in a close-fitting oven pan, with enough reserved broth to come about a half-inch up sides of balls; bake 15 minutes. Serve balls topped with a little more broth, more lemon zest, parmesan and olive oil.

Nutrition Facts : Calories 623.6, Fat 29.9, SaturatedFat 17.8, Cholesterol 94.7, Sodium 988.6, Carbohydrate 58.7, Fiber 3.4, Sugar 2, Protein 29.3

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