Mangoldrisotto

Name: Mangoldrisotto
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 100 g Swiss chard; 1/2 bunch Soup Greens; 1 medium onion; 1 Garlic clove; 1 small piece of peel of 1 untreated lemon; 1 TABLESPOON Olive oil; 200 g Risotto rice (e.g. Aborio); 1/8 l White wine; 400 ml Vegetable broth (instant); 20 g Capers; 50 g Parmesan cheese garnish piece; 30 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

100 g Swiss chard
1/2 bunch Soup Greens
1 medium onion
1 Garlic clove
1 small piece of peel of 1 untreated lemon
1 TABLESPOON Olive oil
200 g Risotto rice (e.g. Aborio)
1/8 l White wine
400 ml Vegetable broth (instant)
20 g Capers
50 g Parmesan cheese garnish piece
30 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean and wash the chard, dab dry and separate the leaves from the panicles. Cut the panicles into small cubes. Wash and clean the soup greens and also cut into small cubes. Peel and finely dice the onion and garlic.
2
Finely chop the lemon peel. Heat oil in a pot and sauté onion, lemon peel and garlic in it. Add rice, sauté briefly and deglaze with white wine. Add soup greens, magoldrispisp and stock.
3
Simmer for approx. 15 minutes, swirling occasionally. In the meantime, drain the capers. Peel some thin slices of the Parmesan cheese with a peeler to garnish. Grate the rest of the Parmesan finely.
4
Add the mangold leaves and capers, which are about the last minute of cooking time, to the risotto. Finely dice the butter and fold it into the risotto with the grated Parmesan. Season with salt and pepper. Arrange the risotto on a plate and garnish with the parmesan slices.