Chard
Swiss chard is the white-stemmed variety. Chard also comes in golden, red and rainbow colors. Traditionally, American cooks focused on the leaves (see ediblephoenix.com/greens) but the stems are also ...
This is one of my favorite back-pocket recipes because it can be completely customized to whatever vegetables you have around, including scraps—broccoli and chard stems, in fact, are some of my favorite things to throw in here. I prefer making risotto with a type of Italian rice called Vialone Nano, which is very starchy and really soaks up liquid, so it results in a creamy finished product, but if you cannot find it you can use the more common Carnaroli or Arborio. When cooking the rice with the broth, I think it helps to keep in mind that you are trying to create an emulsion—suspending fat in liquid—so add the broth gradually, stirring constantly, and keep a close eye on the level of moisture in the pot.
Ingredients
SERVINGS: Serves 6 as a main course, or 8 to 10 as a side dish.
- ½ cup (120 ml) extra-virgin olive oil
- 5 to 6 cups (700 to 840 g) finely diced mixed vegetables or vegetable scraps of your choice (such as carrots, chard, broccoli stems, zucchini ...)
- Kosher salt
- 1½ cups (190 g) finely diced red onion
- 1 cup (55 g) thinly sliced green onions or spring onions
- 1 tablespoon unsalted butter
- 1 tablespoon fresh thyme leaves
- 1 tablespoon finely chopped fresh oregano
- 3 cups (570 g) Vialone Nano rice (or Carnaroli or Arborio)
- 1½ cups (360 ml) dry white wine
- 9 cups (2.1 liters) hot vegetable or chicken stock
- 1 cup (100 g) grated Parmigiano- Reggiano cheese
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped tarragon
Instructions
In a large sauté pan, heat ¼ cup (60 ml) of the olive oil over medium-high heat. Add the mixed vegetables with some salt and sweat them, 6 to 8 minutes. Reduce the heat to medium and cook the vegetables until tender, another 8 to 10 minutes. Remove the pan from heat and set aside while you prepare the risotto.
Put the remaining ¼ cup (60 ml) olive oil with some salt in a large heavy-bottomed pan, 6 to 8 inches deep, and sweat the red onions, green onions, butter, thyme and oregano over medium-low heat for 6 to 8 minutes, until the onions are translucent but have not started to brown. Add the rice and stir continuously as the rice toasts, until the grains are nicely browned, 6 to 8 minutes. Pour in the white wine and continue to stir until most of the wine is absorbed or evaporates, 4 to 6 minutes.
Increase the heat to high and add about 1 cup (240 ml) of the stock, then continue to stir the rice. As the stock is absorbed and evaporates, watch for the release of starch in the pot, then add more stock, stirring constantly, and repeat the process until the rice is al dente—this means the grains are cooked, but still have a little bite to them. (You may not use all the stock.) Remove from heat, then add the reserved mixed vegetables, the cheese, parsley and tarragon, and stir until the ingredients are incorporated. Serve immediately.
About this recipe
Reprinted with permission from Peace, Love and Pasta: Simple and Elegant Recipes from a Chef’s Home Kitchen by Scott Conant (Abrams, 2021).
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