Swiss Chard and Shiitake Mushroom Risotto

Swiss Chard and Shiitake Mushroom Risotto
Staff Writer
Swiss Chard and Shiitake Mushroom Risotto
Will Budiaman

Swiss Chard and Shiitake Mushroom Risotto

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.

6
Servings
508
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
8mg
3%
Carbohydrate, by difference
93g
72%
Protein
15g
33%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
80mg
8%
Choline, total
19mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Fluoride, F
67µg
2%
Folate, total
63µg
16%
Iron, Fe
3mg
17%
Magnesium, Mg
111mg
35%
Manganese, Mn
4mg
100%
Niacin
8mg
57%
Pantothenic acid
2mg
40%
Phosphorus, P
344mg
49%
Selenium, Se
16µg
29%
Sodium, Na
668mg
45%
Water
61g
2%
Zinc, Zn
3mg
38%

Swiss Chard Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Swiss Chard Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.