Chard, Gorgonzola And Walnut Risotto
serves 2-4
Hearty greens, tangy gorgonzola cheese and toasty nuts stand together beautifully against a background of creamy risotto. You can use the chard's stems if you want -- slice and blanch them briefly in the simmering broth before adding them with the leaves.
6 cups low-sodium broth (chicken or vegetable)
1 bunch chard, stemmed and thinly sliced
1 medium onion, diced
3 tablespoons olive oil
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
3/4 cup crumbled gorgonzola cheese
1/2 cups walnuts, toasted and coarsely chopped
fresh ground black pepper
prep: 10 minutes
total: 40 minutes
medium saucepan
large sauté pan
1. Bring the broth to a simmer in a medium saucepan. Reduce the heat to low and keep the broth hot. Prep the chard and onion.
2. Heat the olive oil over medium-high heat in the sauté pan. Add the onion and season it with a light sprinkling of salt and pepper. Cook the onion, stirring often, until it's translucent but not brown, 3-5 minutes. Add the rice and stir until coated with the onions. Cook, stirring once or twice, until the rice turns opaque, 2-4 minutes.
3. Add the white wine and enough of the simmering broth to cover the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. Keep adding the broth, 1/2 cup or so at a time, until the rice starts to turn tender, about 10 minutes.
4. Stir in the chard. Continue adding the broth, letting it absorb each time, until the rice is creamy but al dente, another 10-12 minutes.
5. Stir in the gorgonzola and walnuts, and season generously with fresh ground black pepper.
2. Heat the olive oil over medium-high heat in the sauté pan. Add the onion and season it with a light sprinkling of salt and pepper. Cook the onion, stirring often, until it's translucent but not brown, 3-5 minutes. Add the rice and stir until coated with the onions. Cook, stirring once or twice, until the rice turns opaque, 2-4 minutes.
3. Add the white wine and enough of the simmering broth to cover the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. Keep adding the broth, 1/2 cup or so at a time, until the rice starts to turn tender, about 10 minutes.
4. Stir in the chard. Continue adding the broth, letting it absorb each time, until the rice is creamy but al dente, another 10-12 minutes.
5. Stir in the gorgonzola and walnuts, and season generously with fresh ground black pepper.
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