Red risotto with chard
6 servings
30 minutes
Red risotto with Swiss chard is a vibrant and elegant dish from Italian cuisine, inspired by the traditions of the Lombardy region. The thick, creamy risotto takes on a rich ruby hue thanks to the chard, which not only colors the dish but also adds a light earthy sweetness. White wine and Parmesan contribute characteristic notes — a subtle acidity and savoriness. This risotto is especially good in the autumn-winter period when one craves warming, comforting food. It can be served as a standalone dish or paired with meat or fish. Preparation requires patience and careful stirring, but the result is worth it: aromatic, velvety rice infused with all the flavors of the ingredients. Each spoonful reveals a richness of taste and texture, creating true culinary pleasure.
1
In a small pot, bring the broth to a boil, reduce the heat, cover with a lid, and keep hot.
- Chicken broth: 5 glass
2
Heat olive oil over medium heat in a pan and add finely chopped onion. Sauté until soft for about 5 minutes. Then add rice and thinly sliced chard and stir for about 3 minutes.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Arborio rice: 1.5 glass
- Red chard: 2 stems
3
Pour in the wine and cook until it evaporates completely for about 2 minutes.
- Dry white wine: 0.5 glass
4
Pour in 4.5 cups of hot broth, stir, and cook, stirring, until all the broth evaporates. Add more broth and cook for about 20 minutes until the rice is soft.
- Chicken broth: 5 glass
5
Add parmesan. Season with salt and pepper. Transfer to a serving bowl and sprinkle with parmesan on top.
- Grated Parmesan cheese: 60 g
