Swiss chard risotto *

Swiss chard risotto *
Swiss chard risotto *

Swiss chard is a slightly bitter vegetable. I love it in omelets, cakes and all types of comfort savoury foods. It’s cheap, nutritious and give a little kick to every dish. Here it balances marvellously well the sweetness of risotto 🙂

Ingredients: (for 4 persons)

  • 300g of risotto rice
  • 10g of butter
  • 400g of swiss chard
  • 1 garlic clove
  • 20cL of whole cream
  • 10cL of white wine (dry)
  • 3 to 4 sage leaves (or 1 or 2 tsp of dried sage)
  • Salt and pepper
  • Water

Preparation: 20 minutes


  1. In a hot pan throw the butter, thinly chopped garlic and the rice. Stir until the rice is shiny.
  2. Add a little bit of water (just enough to slightly cover the rice) and bring to a boil. Add the sage.
  3. When the water is absorbed by the rice pour in more water and let it simmer. Repeat the operation until the rice is almost cooked (not crunchy, but still firm).
  4. Towards the end, add the wine. Let the rice simmer for a bit then add the chopped swiss chard. Mix and let it simmer for two more minutes.
  5. Just before taking the pan off the stove, add the cream. Season with salt and pepper to your taste. Serve immediately.

Last tip: Don’t add the cream too soon or it might stick to the pan and lose its flavour and texture.

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