This Creamy Swiss Chard Risotto is one of my favourites throughout the year. Quick, cheap and so simple to make for any occasion. Kids love it too! Just a few ingredients, but the right ones. Healthy, hearty, and adjustable with other veggies too. Kale, carrots, peas, zucchini… don’t forget the garlic too!
Now there is a quick recipe with not much of a story. It’s no secret that we do love rice and it’s on our table almost every day. From savoury to sweet versions, even to rice coffee, it never seems to fail to come in all of its glory – to make every dish hearty and satisfying with its nice carbs that won’t get too heavy on our bellies and endless possibilities when it comes to the variety of dishes you can make.
In my kitchen rice almost always comes in similar forms to this risotto. A cup of rice and a handful of veggies. Be it carrots, kale, sweet peas, zucchini… and of course, with a nice measure of minced garlic, added at the very end, so it gives the most of its aroma.
Therefore, the recipe for this dish is merely a suggestion, an inspiration for your favourite veggies, especially in this vibrant, Summer days on the farmers market. The only thing to remember is that rice takes 15 – 20 mins to cook so you adjust it to other veggies cooking time. For example, carrots, celery, kale, chard, red beet, etc., can all fit into that cooking time. But if you opt for, e.g., green peas as opposed to baby green peas, you might want to cook them separately.
The base of this recipe is my Mom’s rice from this post and from there you can go and add whatever you feel like it.
Creamy Swiss Chard Risotto
serves 2 – 4
1 cup arborio or sushi rice
1 tsp salt
2 – 3 tbsp oil (I like olive oil)
3 cups water
a handful of Swiss chard leaves and stems, cut in stripes
1 – 2 cloves garlic
1 – 2 tsp nutritional yeast, for cheesy taste (optional)
In a saucepan heat few tbsp of oil, add rice and stir for a min or two till the rice gets a bit whiter. Watch so it doesn’t burn, because if it burns, you can throw it away. Then add water, salt and Chard and stir for a bit little more. Lower the heat to the lowest possible, cover with a lid and let it be for 15 mins. Check after 10 mins, maybe it’ll need more time, maybe you’ll do some stirring. Just don’t stir too much or too harsh, or you’ll get rice all mushy and both you and rice won’t be happy. Try to fold it somehow, not stir in circles so you don’t break the grains. Add the nutritional yeast too. Once rice is done water should all be absorbed. Add the garlic and the end of the cooking, so it gives the most of its beautiful aroma.
And there you go. I hope you like it!
And if you do, don’t forget to pin this recipe for later, or to make it right now!