Risotto: Swiss chard + yellow pepper + mushrooms

October 26, 2009


I made my very first risotto several months ago.  Up to that point I had simply assumed that, given the chronic shortage of patience in our household, we wouldn’t be able to pull off all that standing and pouring and stirring.

Then, on an otherwise unremarkable June day, some vegetables and Arborio rice happened to meet in our kitchen almost by accident.   Thirty minutes later, we had a risotto–and the whole process had only taken up tiny, polite  segments of my evening!  Oh, if I had only known.

Fast forward past many a risotto between then and now, to this gray Sunday afternoon and a mostly wilted Swiss chard bouquet that cast woeful glances in my direction every time I opened the fridge.  Sure, I was up to the challenge…

  • 1 bunch of Swiss chard
  • 1 yellow pepper
  • 4-5 whitecap mushrooms
  • 1 medium onion
  • 2-3 cloves of garlic
  • 2 cups of Arborio rice
  • approximately 5 cups of liquid (3 water, 2 chicken or vegetable broth)
  • ~1/3 cup of parmesan
  • 1 fistful of pine nuts
  • hearty pinches of a couple of dried herbs (say, tarragon and chives)
  • dashes of white pepper, black pepper, saffron, salt

If you’re playing along at home, here’s what to do:

  1. Give half a mushroom to your large cat to distract him.  (What?  No large cat threatening to eat you unless appeased with fresh produce in your house?  Where have we gone wrong.)
  2. Saute the onion, garlic, mushrooms, and yellow pepper with a touch of salt and black pepper.
  3. After ~2-3 minutes, add the chopped Swiss chard and a just a tiny splash of water.  Cover and leave it alone, on low, for 1-2 minutes.
  4. Add the rice, seasonings, and ~1 cup of liquid.  Stir.  Go away.
  5. After 2-3 minutes, come back to see if your risotto is thirsty.  It will be.  Give it ~1/2 cup of liquid; stir; go away.
  6. Repeat.
  7. Repeat.
  8. When the liquid is gone and all sorts of soft and happy colors are grinning at you from the bottom of the pot, stir in some parmesan.
  9. You will want some toasted pine nuts on top, for a little crunch.

2 Responses to “Risotto: Swiss chard + yellow pepper + mushrooms”

  1. lavienouveau Says:

    ooo! I’ve been wanting to make risotto so bad! was it real hard?

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