The Chard Risotto is a simple and delicate first course that can be prepared in a few minutes. If you use tender chard, there is no need to blanch them. I usually never boil them beforehand. I prefer to finely chop them, especially if they have large stems, then add them raw to the sauté and cook them with the rice. You can add some stracchino or ricotta or another soft cheese of your choice just before serving this risotto. Below are more chard recipes for you to try.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chard Risotto
- 14 oz Carnaroli rice
- 10.5 oz chard
- 1 small onion
- 4.25 cups vegetable broth (or water and stock cube)
- 2 tbsp extra virgin olive oil
Tools for Chard Risotto
- Saucepan
- Cutting Board
- Knife
Steps for Chard Risotto
If you don’t have fresh chard and still want to try this risotto, you can also use frozen ones. Add them to the toasted rice without defrosting and cook them together with the rice.
Wash the chard leaves well and cut them thin, including the stems, without blanching.
In the saucepan, slightly sauté the finely chopped onion, then add the chopped chard and stir.
Continue with a small ladle of broth and let it cook for about 10 minutes or until the water is completely evaporated.
Now incorporate the rice into the pot with the chard, raise the heat and toast for a couple of minutes, then pour in enough broth to cover the rice, lower the flame, and let it cook. Gradually add the broth as the rice absorbs it, continuously stirring.
If necessary, adjust the flavor with a pinch of salt towards the end. Remember that if you decide to add flavorful cheese, adjust the taste after adding the cheese.
Once cooked, serve it at the table and enjoy your meal.
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