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The Washington Post

Swiss Chard and Spring Onion Risotto

Swiss Chard and Spring Onion Risotto 4.000

Jahi Chikwendiu/The Washington Post

Nourish Apr 30, 2014

This is a right-now dish, when fresh spring onions show up in our local markets. Lighter than leeks and more substantial than scallions, these onions are a good starting point for a risotto. Swiss chard adds earthiness and pancetta a classic Italian flavor.

A spring onion looks like a scallion on steroids; it is the young onion before the bulb gets really large. There are different varieties out there, but they all work. If you can’t find spring onions, leeks are a good substitute here.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 1 tablespoon olive oil
  • 2 ounces diced pancetta
  • 8 ounces spring onions, light green and white parts, halved lengthwise and thinly sliced (2 cups)
  • 5 ounces Swiss chard, tough stems removed, cut into roughly 1-inch squares
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 4 cups homemade or no-salt-added chicken broth, heated until almost boiling
  • 2 to 4 tablespoons freshly grated Parmigiano-Reggiano cheese
  • Freshly ground black pepper
  • Kosher salt

Directions

Heat the oil in a 4-quart pot over medium-high heat. Once the oil shimmers, add the pancetta and stir to coat. Cook for 4 or 5 minutes, until the pancetta starts to crisp.

Add the sliced spring onions; cook for 3 to 4 minutes, stirring, until the onions soften, then add the chard and cook for about 4 minutes, stirring until it has softened.

Stir in the rice; reduce the heat to medium, then pour in the wine. Cook, stirring, until the wine is absorbed. Add 1 cup of the warm broth and stir until the liquid is almost fully absorbed; then add the broth 1/2 cup at a time, stirring and allowing the liquid to be absorbed each time before adding more.

After 3 cups of the broth have been incorporated, start tasting the rice to see whether it is done. If it is still too firm, add 1/2 cup of the broth, stir until that is absorbed and then test for doneness. Repeat with the remaining 1/2 cup of broth if needed. When the risotto looks creamy and the rice is slightly firm to the bite, it's done. Remove from the heat.

Add 2 tablespoons of the cheese. Season lightly with the pepper, stirring just to incorporate. Taste, and add some or all of the remaining cheese, plus salt and/or pepper as needed.

Serve right away.


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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (3)

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Nutritional Facts

Calories per serving (based on 6): 240


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 2g 10%

Cholesterol: 10mg 3%

Sodium: 340mg 14%

Total Carbohydrates: 34g 11%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 8g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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