Guest guest Posted June 25, 2000 Report Share Posted June 25, 2000 * Exported from MasterCook * Red Chard Risotto Recipe By :Sandra Rudloff, Bon Appétit, February 1996 Serving Size : 6 Preparation Time :0:00 Categories : Side Dishes/Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups canned broth 2 tablespoons olive oil 1 medium onion -- chopped 1 1/2 cups arborio rice or medium-grain white rice 4 cups red swiss chard leaves (about 1 bunch) --(packed) coarsely chopped 1/2 cup dry white wine 1/2 cup parmesan cheese -- freshly grated additional grated parmesan cheese 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. Serves 6. Quote Link to comment Share on other sites More sharing options...
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