It was chilly the other night, and I’d brought home some gorgeous red Swiss chard from the Merc. (The photo doesn’t do it justice.)
So I pulled some chicken stock out of the freezer and proceeded to make a nice risotto with chard. Turned out I didn’t have any Parmesan, so I grated up a little sharp cheddar instead. I was amazed at how much it changed the flavor of the final dish, but it was delightful and oh so comforting. Notice the pink cast that the chard gave the rice?
Here’s an approximation of the recipe. (As I’ve said before, this is a dish I don’t really measure things for. Sorry.) You must think all I eat is risotto, which is far from true. But it is a favorite dish when cooking just for me because it’s filling, delicious and easy, although not fast.
Risotto with chard and cheddar
- 1/4 cup olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 cup arborio rice
- 1/2 teaspoon salt
- 1/8 teaspoon grated nutmeg
- 3 cups hot chicken stock
- 4 cups coarsely chopped Swiss chard
- 1/4 cup grated sharp cheddar
- Heat oil in large, heavy saucepan over medium-high heat. Add onion and garlic; saute till soft, about 1 minute.
- Add rice, salt and nutmeg. Stir to coat with oil and cook about 1 minute.
- Add about 1 cup stock, and reduce heat to low. Stir often to keep rice from sticking, and cook until broth is mostly absorbed.
- Add another cup stock. Stir occasionally, and cook until broth is mostly absorbed.
- Add last cup of stock. Stir occasionally, and when broth is mostly absorbed, add chard. Stir into rice, and cover 1-2 minutes to steam chard.
- Remove lid, stir again, then add cheddar. Stir, and serve hot.
Makes 2 generous main-course servings or 4 servings as side dish.