Risotto With Swiss Chard Recipes
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
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.
RISOTTO WITH SWISS CHARD
Yield 4
Number Of Ingredients 9
Steps:
- Bring broth to a boil then reduce heat & simmer. Heat oil & saute onions until softened (5 min). Add rice, stir to coat & cook about 1 min. Add 1 c of broth & stir in. Add wine & stir in. Stir in chard & 1/2 c of broth until rice & chard are just tender (25-30 min). Stir in cheese, pepper & nutmeg.
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.
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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.
- Strip the soft leaves from the stems of the chards. Dice the stems and set aside. In a saucepan add ¼ cup water to the chard leaves. Sprinkle with salt, cover and steam over high heat until they wilt, about 2 minutes. Drain and squeeze out as much liquid as possible and roughly chop. Set aside.
- Heat the 2 tablespoons of olive oil over medium-high heat in a wide, shallow pan, preferably with a lid. Add 1 tablespoon of rosemary and garlic and cook until the garlic begins to take color. Discard the garlic and rosemary. Add the onion, diced chard stems, and a generous pinch of salt. Cook, stirring, until they start to soften. Cover and cook until the chard is soft and the onion is a golden color, about 10 minutes. Stir occasionally. Add 2 tablespoons chopped parsley, lemon zest, and 2 teaspoons rosemary. Raise the heat to medium-high and sauté to mix for a minute.
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- In a large saute pan or a non-stick wok, add 2 tablespoons of the butter and the extra virgin olive oil. Over medium/low heat, heat until the butter is melted. Add the minced garlic and saute for 30 seconds.
- Now, add the arborio rice into the pan and stir to coat it in the butter and garlic. Stirring regularly let the rice cook until it is slightly translucent and starts to give off a “nutty” aroma, about 3-5 minutes.
- After the rice has slightly cooked add in the dry white wine. Stirring continuously, let the rice cook in the wine until all of the wine is absorbed into the rice.
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- Bring the chicken stock and water to a simmer in a saucepan; keep warm over low heat. Melt the butter in a medium nonstick saucepan. Add the orzo to the butter and cook over moderately high heat, stirring often, until the orzo is golden, about 8 minutes. Add 1 cup of the hot stock mixture and cook, stirring gently, until all of the stock is absorbed. Gradually add more of the stock mixture, 1 cup at a time, and cook, stirring frequently, until the orzo is al dente and creamy but not soupy, about 20 minutes.
- Meanwhile, heat the olive oil in a large nonstick skillet. Add the shallot and Swiss chard stems and cook over moderately high heat, stirring occasionally, until the stems are tender and lightly browned, about 7 minutes. Add the chard leaves and cook over moderately high heat, tossing, until the leaves are wilted, about 2 minutes. Add the vinegar. Stir the chard and the Fontina and Parmesan cheeses into the risotto, season with salt and pepper and serve.
SAUSAGE RISOTTO WITH SWISS CHARD - FOOD NOUVEAU
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- In a large pan or a shallow Dutch oven, melt 1 tbsp (15 ml) butter over medium heat. Add onion and celery, and sauté until onion is translucent, about 5 minutes. Add sausage, sauté until brown, breaking up with a wooden spoon, about 3 minutes. Add rice; stir 1 minute. Add wine; reduce heat to medium-low. Simmer until wine is almost absorbed, scraping up the browned bits from the bottom of the pan while stirring.
- Add 1 ladleful of hot chicken stock. Stir until the stock is almost fully absorbed. Continue adding stock, one ladleful at a time, allowing it to be absorbed before adding more. Mix in the chopped Swiss chard after 10 minutes. Cook until the rice is tender and the mixture is creamy, about 25 minutes total.
- Mix in the Parmigiano-Reggiano cheese and stir until creamy. Stir in the basil, then taste and adjust seasoning if needed.
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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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