Risotto alle erbette e pecorino (herbed risotto)
By á-478
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4/5
(3 Votes)
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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)
Details
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
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