Best Risotto With Swiss Chard Recipes

Risotto With Chard and Pancetta image

Provided by Melissa Clark

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

4 ounces pancetta or unsmoked bacon, diced
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1/2 cup chopped shallots or red onion
1 (8-ounce) bunch Swiss chard, preferably red Swiss chard, stems thinly sliced and leaves coarsely chopped
3 garlic cloves, finely grated or minced
1 1/2 cups Carnaroli, Vialone Nano or arborio rice
1 teaspoon fine sea or table salt, plus more to taste
3/4 cup dry white wine
1 quart chicken or vegetable broth, at room temperature (cold broth slows down the cooking)
1 teaspoon finely grated lemon zest (save lemon, cut into wedges, for serving)
1/4 cup grated Parmesan, plus more for serving

Steps:

Combine pancetta and oil in a large skillet and turn the heat to medium. Cook until fat has rendered and the pancetta is golden brown and crisp, stirring occasionally, 5 to 10 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.
Add butter to the skillet and let melt over medium heat. Stir in shallot and cook until translucent, 3 to 5 minutes. Add chard stems and garlic, and cook until fragrant and golden, 2 minutes.
Stir in rice and 1 teaspoon salt, and cook until rice is opaque and smells slightly toasted, 3 to 5 minutes.
Stir in wine and cook until it's absorbed, about 3 minutes. Add stock, about 1/2 cup at a time, stirring occasionally, until the rice is cooked through but still has a slight bite, 20 to 27 minutes.
Add lemon zest and stir until well distributed. Stir in chard leaves and cook until softened, stirring occasionally, 5 minutes longer. If the risotto is too thick, stir in a little water or some more broth (do this until the level of creaminess pleases you; perfect risotto texture is subjective). Stir in Parmesan, then taste and add more salt, if needed.
Spoon immediately into individual bowls. Sprinkle pancetta on top and finish with more Parmesan and black pepper, if you'd like. Serve with lemon wedges on the side for squeezing.

Baked Risotto with Asparagus and Swiss Chard image

Yield serves 6 as a side dish

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, finely chopped
Pinch of kosher salt, plus 1 1/2 teaspoons
1 1/2 cups arborio rice
2 1/2 cups vegetable or chicken stock
1/2 cup dry white wine
1 large bunch chard leaves, chopped, stems cut out and reserved (about 4 cups)
1 pound thin asparagus spears, trimmed and cut into 2-inch diagonal slices
1/4 teaspoon freshly grated nutmeg
1 1/2 cups grated Parmesan cheese

Steps:

Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
Heat the olive oil over medium heat in a 6-quart Dutch oven or casserole dish. Add the onion and a pinch of salt and sauté until the onion is translucent, about 3 minutes. Add the rice, stirring to coat with the oil. Stir in the stock, wine, chard leaves and stems, asparagus, nutmeg, and 1 1/2 teaspoons salt. Place in the oven, uncovered, and bring to a simmer. Cook for 5 minutes, then stir in half of the cheese and smooth the top. Sprinkle with the rest of the cheese and cover tightly with aluminum foil.
Place the baking dish back on the floor of the oven near the center. Bake until the rice is cooked through and has absorbed most of the liquid, about 20 minutes. The rice should be moist but not soupy. Remove the foil for the last 10 minutes of baking to create a beautiful golden crust and to add smoky flavor.
Serve immediately.

Red Chard Risotto image

Provided by Sandra Rudloff

Yield Serves 6

Number Of Ingredients 8

5 cups canned low-salt chicken broth
2 tablespoons olive oil
1 medium onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
4 cups (packed) coarsely chopped red Swiss chard leaves (about 1 bunch)
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Additional grated Parmesan cheese

Steps:

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.