Swiss Chard Risotto

When I was growing up in New Jersey, every summer we grew Swiss chard in our garden and just about every time we ate it, it was boiled. I don’t remember it being mixed with anything else. The result? Ho hum, tastes like boiled spinach.

Right now Swiss chard is in season in West Michigan and last Saturday at the Holland Farmers Market I just couldn’t resist buying it for its beautiful colors from Eaters Guild. But how to cook it?

You can never go wrong with risotto. It’s the side dish–or vegetarian main dish–that provides a vehicle for just about any vegetable.

Inspired by a recipe from The New York Times, I simply followed a classic risotto process similar to my Kale Risotto recipe:

Arborio rice

Chopped red onion

And chopped Swiss chard.

I used olive oil for sautéing the onion and rice, and added some white wine and then water. The chard gets added during the last five minutes, since it’s fairly tender, along with a teaspoon of fennel seeds. What a delicious combination!

Bill and I enjoyed the risotto as an accompaniment to Lamb Chops with Cumin, Cardamom, and Lime from and a Romaine salad.


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