Swiss chard used to scare me until I kept seeing it at the Glens Falls Farmers’ Market and decided it looked so beautiful that I just had to learn ways to incorporate it into my diet.
Once I did some research, I learned it wasn’t just beautiful, but also super healthy and packed with nutrients that my body needed. Now, I use it for all sorts of things, like as a topping on pizza, in my smoothies and in this vegan, gluten-free risotto.
I like to add various spices to match my taste at the moment after the risotto is cooked, and personally like it with a little fresh, dried thyme, but you can add parsley, or just leave it like it is. It is also awesome reheated the next day when all the flavors have meshed in.
one bunch rainbow swiss chard with stems (I used about 14 leaves, but feel free to use more)
6 cups vegetable broth
1 clove garlic
1 small yellow onion
1 cup white wine, plus a little more
1 cup arborio rice
3 tablespoons olive oil (divided into 2 tablespoons and 1 tablespoon)
In a large pot bring the vegetable broth to a boil.
Meanwhile, chop the garlic and onion into small pieces.
Remove all the stems from the swiss chard, but do not discard. slice the leaves several times lengthwise and then in half. Chop 1/2 cup of stems and set aside. Discard the rest.
Heat one tablespoon olive oil in a pan. Add the swiss chard leaves and saute until they start to wilt. Add about a 1/4 cup or less of white wine, stir, cover and cook on low until the leaves have wilted. Remove from heat and set aside.
In deep pot, heat two table spoons of olive oil. Add in the onion, garlic and stems. Stir and cook until the onion becomes soft.
Add in the rice and mix well coating it with the olive oil and vegetables, making sure not to burn the rice. Add in the wine, and stir until the rice absorbs it.
Begin adding the hot vegetable a ladle full at a time and stirring until the rice absorbs it. Continue this until the rice is plump and cooked. Just before it’s done, add in the swiss chard leaves and stir until they are mixed in.