We got our first dose of warm Spring weather here in New England which makes me eager to swap out my winter sweaters for t-shirts and flip flops. When seasons change not only do you swap out your clothing but also your recipes. March is the month to get that last fix of comfort foods such as gratins, baked pasta dishes, soups and risottos because soon they will be swapped out for salsas, salads, and grilled treats.
Leeks are probably my favorite aromatic, perfect base for soups and risotto. I’ve been making so much potato and leek soup lately i needed a change and opted for a risotto. Not sure if this will be my last risotto of the cold months but if so it was a delicious farewell.
Risotto with Leeks & Swiss Chard
I realized I was out of white wine when I started this dish but improvised with vermouth and lemon juice- in a pinch it compensates for the acid component.
1 C Arborio rice
1 Quart vegetable stock*
1/4 C white wine
2 leeks, light green and white parts sliced and
washed to remove sand and grit
1 carrot, sliced
1 bunch chard, washed and roughly chopped
3 garlic cloves, minced
2 bay leaves
1/4 C grated cheese
2 TBS butter
olive oil, salt and pepper
Use whatever risotto technique you prefer, this one works well for me- begin sauteing the aromatics and stir in the chard when half of the stock is absorbed. At first I was nervous about the amount of chard I added to the risotto but it really cooks down so don’t be shy!
* Save the chard stems for your next vegetable stock.
