- Chard & Parmesan Risotto.jpg (37.79 KiB) Viewed 393 times
Preparation Time: 20 minutes
Cooking time: 20 minutes
Serves: 4
If served as four portions provides 525 cals, 42g fat (of which 16g saturates), 2g sugar and 1.3g salt per portion.
Ingredients
- 1.2l (40½fl oz) vegetable stock
- 300g (10½oz) chard leaves, washed and shredded
- 80g (3oz) butter
- 100g (3½oz) white onions, diced
- 2 garlic cloves, crushed
- 250g (9oz) arborio rice
- 120g (4½oz) Parmesan cheese, grated
- Salt and pepper
- 10g (¼oz) chives or parsley, finely chopped
Method
1. Place the stock into a large saucepan, bring to a boil and add in the shredded chard. Cook for a few minutes then remove the chard from the stock and set both aside.
2. Melt the butter in a saucepan, add the onions and garlic, and cook gently until the onions have softened.
3. Add the rice and cook for a further minute.
4. Start to add the warm stock a ladle at a time and cook over a medium heat, allowing the rice to absorb the stock before adding any more.
5. Continue to add the stock, cook and stir until the rice has softened. Use a little hot water if you run out of stock.
6. Stir in 100g (3½oz) of the Parmesan; if it's too thick, add in a little more stock. Add the chard, and season with salt and pepper.
7. Spoon into bowls and top with the chives (or parsley if desired) and the remaining Parmesan.
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