Swiss Chard and Shiitake Mushroom Risotto Recipe


Nutrition

Cal/Serving: 452
Daily Value: 23%
Servings: 6

Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free
Fat10g16%
Saturated6g31%
Trans0g0%
Carbs68g23%
Fiber4g17%
Sugars3g0%
Protein14g28%
Cholesterol26mg9%
Sodium517mg22%
Calcium289mg29%
Magnesium101mg25%
Potassium498mg14%
Iron5mg28%
Zinc2mg13%
Vitamin A4913IU98%
Vitamin C25mg42%
Thiamin (B1)0mg32%
Riboflavin (B2)0mg12%
Niacin (B3)4mg21%
Vitamin B60mg18%
Folic Acid (B9)193µg48%
Vitamin B120µg4%
Vitamin D10IU3%
Vitamin E2mg8%
Vitamin K632µg790%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

Swiss Chard and Shiitake Mushroom Risotto
Will Budiaman

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.

3.18182
Ratings22

INGREDIENTS

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

DIRECTIONS

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.

Recipe Details

Servings: 6
Cuisine: Italian
Special Designations: Vegetarian

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human