Swiss Chard and Shiitake Mushroom Risotto

Swiss Chard and Shiitake Mushroom Risotto
Will Budiaman


  • quarts vegetable stock
  • 2 1/2 Tablespoons  unsalted butter
  • shallot, minced
  • cloves garlic, chopped finely
  • 1 Pound  arborio rice
  • 1 Cup  white wine
  • 3 1/2 Ounces  shiitake mushrooms
  • 1 Cup  grated Grana Padano
  • bunch Swiss chard
  • 1/2 Cup  finely chopped parsley, for garnish
  •   Extra-virgin olive oil, for serving (optional)

True, anything with a cup of grated Grana Padano is going to taste good. But, to me, at least, that's a great excuse to indulge in some risotto, and this risotto does indeed have a cup of grated Grana in it. That's not all that's in it, though — delicate shiitake mushrooms and wilted Swiss chard are in the mix as well, and a topping of crisp-tender chopped chard stems lend a little crunch and a ton of visual appeal. After all, you eat with your eyes, too.

Click here to see Swiss Chard: Not Just for Sides.


Bring the vegetable stock to a simmer in a medium-sized pot. Meanwhile, melt 1 tablespoon of the butter in a large pot over low heat and add the shallot and garlic. Cook until golden brown, about 6-7 minutes.

Add the rice and cook until slightly colored, about 5 minutes. Increase the heat to medium and add the wine. Stir until just absorbed. Add the mushrooms and begin adding the vegetable broth ½ cup at a time, stirring until just absorbed before adding the next ½ cup. Season with salt and pepper, to taste, as you add the broth. Continue until the rice is just cooked, about 18 minutes, and add a final ½ cup broth before removing from the heat. (You may not need all of the vegetable broth.) Add the cheese.

Remove the ribs from the chard and chop them finely. Cut the leaves into ribbons and heat the 1 tablespoon of the butter in a sauté pan over medium heat. Add the leaves and cook until wilted, about 2-3 minutes. Season with salt and pepper, to taste. Mix the leaves into the risotto.

Melt the remaining butter in the same sauté pan over medium heat and add the stems. Cook until crisp tender, about 3-4 minutes. Season with salt and pepper, to taste, and transfer to a bowl.

To serve, divide the risotto among bowls and top with the chard stems and extra-virgin olive oil, if using.


Calories per serving:

441 calories

Dietary restrictions:

Sugar Conscious, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Oil Added

Daily value:



  • Fat 63g 96%
  • Carbs 408g 136%
  • Saturated 38g 188%
  • Fiber 25g 102%
  • Trans 1g
  • Sugars 16g
  • Monounsaturated 17g
  • Polyunsaturated 3g
  • Protein 84g 167%
  • Cholesterol 153mg 51%
  • Sodium 2,842mg 118%
  • Calcium 1,726mg 173%
  • Magnesium 596mg 149%
  • Potassium 2,930mg 84%
  • Iron 30mg 169%
  • Zinc 12mg 78%
  • Phosphorus 1,642mg 235%
  • Vitamin A 1,926µg 214%
  • Vitamin C 150mg 251%
  • Thiamin (B1) 3mg 193%
  • Riboflavin (B2) 1mg 77%
  • Niacin (B3) 25mg 127%
  • Vitamin B6 2mg 106%
  • Folic Acid (B9) 1,155µg 289%
  • Vitamin B12 1µg 24%
  • Vitamin D 61IU 15%
  • Vitamin E 10mg 48%
  • Vitamin K 3,793µg 4,742%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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