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
Preparation: 20 minutes
- In a hot pan throw the butter, thinly chopped garlic and the rice. Stir until the rice is shiny.
- Add a little bit of water (just enough to slightly cover the rice) and bring to a boil. Add the sage.
- 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).
- 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.
- 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.