Risotto with Bitter Greens and Goat Gouda Cheese

Name: Risotto with Bitter Greens and Goat Gouda Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 1 liters chicken stock or canned low-sodium broth; 1 garlic clove, minced; 170 grams Gouda cheese, preferably made from goats milk, shredded; 2 Tbsps extra-virgin olive oil; 1 small onion, finely chopped; 4 servings Salt and freshly ground pepper; 454 grams red Swiss chard, stems trimmed and finely chopped, leaves coarsely chopped; 1 Tbsp unsalted butter

Risotto with Bitter Greens and Goat Gouda Cheese might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and vegetarian recipe has 670 calories, 27g of protein, and 26g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. It is a pretty expensive recipe for fans of Mediterranean food. A mixture of olive oil, chicken stock, swiss chard, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert. 1 person found this recipe to be yummy and satisfying.

Instructions

In a large, deep skillet, heat 1 tablespoon of the olive oil until shimmering.

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Olive Oil

Equipment you will use

Frying Pan

Add the chopped chard stems and cook over moderately high heat, stirring frequently, until crisp-tender, about 4 minutes.

Ingredients you will need

Swiss Chard

Add the garlic and cook until fragrant, about 1 minute.

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Garlic

Add the chard leaves and cook, tossing, until wilted, about 3 minutes.

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Swiss Chard

Drain the chard and transfer to a bowl. Season with salt and pepper. Wipe out the skillet.

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Salt And Pepper

Swiss Chard

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Frying Pan

Bowl

In a saucepan, bring the stock to a simmer.

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Stock

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Sauce Pan

Heat the remaining 1 tablespoon of oil in the skillet until shimmering.

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Cooking Oil

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Frying Pan

Add the onion and cook over moderate heat, stirring frequently, until softened, about 7 minutes.

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Onion

Add the rice and cook, stirring until the rice is coated with olive oil, about 2 minutes.

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Olive Oil

Rice

Add 1 cup of the hot stock and cook, stirring frequently, until the rice has absorbed most of the stock, about 3 minutes. Continue to cook the risotto, adding 1 cup of stock at a time and stirring constantly between additions until the stock is absorbed. The risotto is done when it is creamy and the rice grains are just tender, about 20 minutes.

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Grains

Stock

Rice

Remove the risotto from the heat and stir in the cheese, butter and cooked chard. Season with salt and pepper and serve at once.

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Salt And Pepper

Butter

Cheese

Swiss Chard

Wine Recommendation: A rich Chianti Classico will echo the creamy texture of the Gouda and soften the sharpness of the greens. Try one from the 1998 vintage, such as the Fontodi or the Vignamaggio.

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Wine

Greens

Gouda

Equipment

Frying Pan

Bowl

Sauce Pan

Ingredients

Servings:

355milliliters

Arborio rice 1liters

chicken stock or canned low-sodium broth 1

garlic clove, minced 170grams

Gouda cheese, preferably made from goat's milk, shredded 2Tbsps

extra-virgin olive oil 1small

onion, finely chopped 4servings

Salt and freshly ground pepper 454grams

red Swiss chard, stems trimmed and finely chopped, leaves coarsely chopped 1Tbsp

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Piccini Chianti Classico. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 10 dollars per bottle.