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Creamy Swiss Chard Risotto | Italian Summer Delight
(0)
35 min
Quick
Gurkerl Küche
Cremiges, sonnenverwöhntes Risotto mit frischem Sommer-Mangold, feiner Zitronennote, Parmigiano Reggiano und gerösteten Pinienkernen. Ein mediterraner Genuss auf österreichischen Tellern!
Ingredients
Preparation method
Preparation
Thoroughly wash the Swiss chard and pat dry. Cut the crunchy stems into fine strips and coarsely chop the tender leaves – set both aside separately.
Finely dice the onion and garlic. Heat the vegetable broth in a small pot and simmer gently over low heat.
Toast the pine nuts in a dry skillet until golden brown and fragrant. Then transfer immediately to a plate to cool (or optionally toast briefly in the oven at 160 °C).
Chef's tip
For a fine Mediterranean touch, you can drizzle a few drops of the finest extra virgin olive oil over the finished risotto at the end.
Swiss chard stems take longer to cook than the leaves – so sauté them right at the start with the onions so they become wonderfully tender.
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