Risotto alle erbette e pecorino (herbed risotto)

By á-478

Ingredients

• 6 cups light veg stock
• 1 onion, finely chopped
• 4 cloves garlic, crushed
• 2 TBSP EVOO
• 2 bunched of baby spinach, chopped
• 2 bunches Swiss chard, greens only, chopped
• 3 ½ cups of risotto rice
• ½ cup white wine
• 2 TBSP butter
• ½ cup pecorino (or parmesan)

Preparation

Step 1

Bring stock to boil, turn down to simmer

Over med heat, sweat onion and garlic with EVOO

Add spinach and swiss chard and sauté until no more liquid

Add rice, stir to coat and toast 2-3 mins. Pour in wine and stir til absorbed

Add ladleful of veg stock and stir frequently til rice has absorbed most of liquid. Continue, ladleful at a time til rice tender but firm. 16-18 mins.

Remove from heat, add butter and cheese, fluff