Chard and Risotto Rice Soup

Written by Abel-Cole on Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0

You can make this with chard, spinach, pac choi or any other green leaves. Serves 4.

Ingredients

Large bunch of chard
Olive oil
1 onion, chopped
1-2 garlic cloves, finely chopped
1 chilli, finely chopped
4 oz risotto rice
2 pints vegetable stock
Seasoning
Parmesan, optional

Cooking Instructions

Cut the green leafy parts off the chard and wash, save the stems for stir-frying. Cook the chard using only the water clinging to the leaves, then chop finely and retain any liquid. Sauté the onion, garlic and chilli in a little olive oil until softened, add the rice and stir. Add the stock and any leftover liquid from the chard. Simmer until the rice is almost cooked, add the cooked chard and add seasoning. Once the rice is cooked and the chard has heated through, serve with grated parmesan.

About the author
Abel-Cole

Comments RSS

    There are no comments yet. Be the first to add a comment by using the form below.