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.

Not My Daddy’s Shepherds Pie
1 lb ground beef (available at Harvest, JP)
1/4 onion, chopped
5 to 10 mushrooms, chopped
large bunch chard, chopped
stove top creamed corn (recipe below)
3 large yukon gold potatoes
1 large sweet potato
fresh parsley
1 large garlic clove, thinly sliced
butter, cream and stock (optional)
1/2 a beer (whatever the chef happens to be enjoying at the time)
olive oil, salt, pepper, and red pepper flakes.

• Stove Top Creamed Corn: Pour a packet of frozen corn kernels into a sauce pan, add a mixture of cream and vegetable stock* to cover the corn half way, a couple dollops of butter and some salt and pepper. Simmer this mixture for 20-30 minutes, near the end start breaking up the corn kernels with the back of a spoon.
• Peel potatoes, cut into chunks and bring to a simmer in salted water. Once fork tender mash together with desired amount of butter, cream or stock, salt pepper and fresh chopped parsley.
• Saute onions and mushrooms in a large pan, once onions are translucent add beef and break up into small chunks. When beef is almost cooked through add half a beer and let simmer until most of the liquid has evaporated.
• Saute garlic in a saucepan with some olive oil, add chard, salt and a pinch of red pepper flakes, simmer until just wilted.
• Coat a casserole dish with olive oil spray, add beef mixture, then creamed corn, chard, and top off with mashed potatoes
• Bake in a 400 degree oven for 45 minutes, then let rest 10-15 minutes before digging in.

* If you want to cut back on using cream or milk, substitute with vegetable stock or use a mixture of the two.