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

The recipe Risotto with Bitter Greens and Goat Gouda Cheese could satisfy your Mediterranean craving in approximately 45 minutes. This gluten free and vegetarian recipe serves 4. One serving contains 670 calories, 27g of protein, and 26g of fat. If you have salt and pepper, swiss chard, garlic clove, and a few other ingredients on hand, you can make it. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert. It works well as a pretty expensive main course.

Instructions

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

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Olive Oil

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Frying Pan

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

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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