Swiss Chard and Spring Onion Risotto Recipe

August 2024 · 2 minute read
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This is a right-now dish, when fresh spring onions show up in our local markets. Lighter than leeks and more substantial than scallions, these onions are a good starting point for a risotto. Swiss chard adds earthiness and pancetta a classic Italian flavor.

A spring onion looks like a scallion on steroids; it is the young onion before the bulb gets really large. There are different varieties out there, but they all work. If you can’t find spring onions, leeks are a good substitute here.

From Nourish columnist Stephanie Witt Sedgwick.

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Ingredients

measuring cup

Servings: 4-6

Directions

  • Step 1

    Heat the oil in a 4-quart pot over medium-high heat. Once the oil shimmers, add the pancetta and stir to coat. Cook for 4 or 5 minutes, until the pancetta starts to crisp.

  • Step 2

    Add the sliced spring onions; cook for 3 to 4 minutes, stirring, until the onions soften, then add the chard and cook for about 4 minutes, stirring until it has softened.

  • Step 3

    Stir in the rice; reduce the heat to medium, then pour in the wine. Cook, stirring, until the wine is absorbed. Add 1 cup of the warm broth and stir until the liquid is almost fully absorbed; then add the broth 1/2 cup at a time, stirring and allowing the liquid to be absorbed each time before adding more.

  • Step 4

    After 3 cups of the broth have been incorporated, start tasting the rice to see whether it is done. If it is still too firm, add 1/2 cup of the broth, stir until that is absorbed and then test for doneness. Repeat with the remaining 1/2 cup of broth if needed. When the risotto looks creamy and the rice is slightly firm to the bite, it's done. Remove from the heat.

  • Step 5

    Add 2 tablespoons of the cheese. Season lightly with the pepper, stirring just to incorporate. Taste, and add some or all of the remaining cheese, plus salt and/or pepper as needed.

  • Step 6

    Serve right away.

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    Nutritional Facts

    Per serving (based on 6)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Nourish columnist Stephanie Witt Sedgwick.

    Tested by Stephanie Witt Sedgwick.

    Published April 29, 2014

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