First I took a bunch of rainbow chard and cut out the stems - I'm saving them for later - but not sure what I'm doing with them! then I tore it in large pieces and put it in a colander and washed the leaves.
Then I put the chard leaves still with some water on them in my saute pan and turned the heat on medium and put the lid on. Every so often I used some tongs to stir it around.
I chopped an onion and sarah emily chopped 4 cloves of garlic. I added those with two shakes of powdered cayenne pepper to a soup pot with the bottom covered in olive oil. I put the heat on medium low and stirred.Once the chard was cooked I spooned it into a bowl to cool. I deglazed the pan with some white wine so that I could take advantage of the chard juice that was left over.
when the onions looked soft I added half a cup of risotto rice and stirred it in so that it was coated with the oil and onions and garlic and cayenne. Then I poured my delgazing wine from the saute pan over it and added 4 cups of vegetable stock to the pot. I turned the heat up to medium high until it bubbled.
While I was doing that, sarah emily chopped the now-cool chard into small pieces. after about 40 minutes, with occasional stirring, the rice started to seem cooked and it really thickened up - I was worried it wasn't enough rice - but a little goes a long way! when it was thick but still a bit liquid-y I stirred in the chard and added some pepper. after about 3 minutes it looked hot and good and it was ready!
I set out some fake and some real parmesan and the four of us ate everything. it was really pretty good!
2 comments:
omg that looks so good. i will make some and take pictures to share.
If you send me the pictures I will post them in the entry!
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