Sunday, July 15, 2018

RECIPE: Risotto with Swiss Chard, Radishes, Preserved Lemon, Dill & Mint

There has been LOTS of swiss chard in the farm store recently and I was getting tired of my old recipes even though I love them all.  I found this searching for something new and decided to try it.  I don't stock barley, though, because it has gluten, so I made it with short grain rice.

Original Recipe: Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon

Risotto with Swiss Chard, Radishes, Preserved Lemon, Dill and Mint
Photo credit:
Serves: 4

4.5 cups vegetable stock* or water
2 T. ghee
1 c. short grain rice
8-10 small radishes, quartered or sliced
1 bunch Swiss chard, stemmed and torn into large pieces (use the stems here!)
1 preserved lemon, seeded and thinly sliced
Sea salt
Small handful fresh dill, coarsely chopped
8 large fresh mint leaves, coarsely chopped or torn

Bring the stock to a simmer in a small saucepan over medium heat. Reduce the heat to medium-low to keep warm. Heat the ghee in another medium saucepan over low heat. Add the rice and stir to coat.  Do NOT let it brown! Add 2 cups of the stock and bring to a boil over medium heat.

Reduce the heat to medium-low, and simmer until the stock is mostly absorbed, stirring frequently, about 15 minutes.

Add the radishes and remaining stock, 1/2 cup at a time, stirring frequently, until the rice is tender, about 45 minutes.

Add the chard and stir until wilted, about 5 minutes.

Stir in the preserved lemon and add up to 3/4 teaspoon salt, depending on how salty your broth or lemons are.

Remove from heat. Stir in the dill and mint. Serve warm or at room temperature.

* I have been using the entire swiss chard leaf including the stalk.  Because the stalks take longer to cook, I slice the entire leaf into 1/2" pieces and dump them into boiling water.  After simmering for 8 minutes I drain the leaves reserving the water.  I use this as the water called for in the recipe.

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