Red Chard and Mushroom Risotto
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A creamy, filling risotto made with brown rice and filled with sautéed red chard and mushrooms.
Ingredients
  • 8 oz/225g mushrooms, sliced
  • 1 bunch chard or 455g, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 3 tablespoon olive oil
  • 1 teaspoon red pepper flakes
  • 2 cups/455g brown rice, short grain
  • 1 small onion, chopped
  • 1 tomato, large, finely chopped
  • 2 tablespoons tomato paste
  • 4 cups broth, good quality vegetable or chicken
  • 1 cup water
  • Parmesan cheese
  • Salt
  • Pepper
  • Lemon juice, a squirt
Instructions
  1. Start by sautéing the red chard and mushrooms.
  2. In a large sauce or fry pan, add the butter and a tablespoon of oil.
  3. Add the chopped garlic and cook a minute.
  4. Add the sliced mushrooms.
  5. Sauté the mushrooms until they release their water and begin to brown.
  6. As they begin to brown, add the chopped red chard stems, cook for a bit and then add the leaves.
  7. Cook until the leaves are wilted, the stems ate softened and most of the liquid has evaporated.
  8. Add the pepper flakes, and season with salt and pepper.
  9. Keep the sautéed vegetables aside while you cook the risotto.
  10. In a pressure cooker, add the 2 tablespoons of oil on medium high heat.
  11. Sauté the onions until translucent and soft, about 5 minutes.
  12. Add the 2 tablespoons of tomato paste and cook a little to get the raw taste out.
  13. Add the chopped tomatoes and cook about 2 minutes to soften.
  14. Add the risotto or brown rice and coat with the oil and seasonings.
  15. Add 1½ teaspoons of salt and a few grindings of pepper to the rice.
  16. Add the broth and the water.
  17. Bring up to a boil and put the pressure cooker cover on.
  18. Once the cooker reaches pressure and there's a steady steam, lower the heat to a low setting, and set the timer for 20 minutes.
  19. Check with your manufacturer's instructions and cook accordingly.
  20. I have a Fagor pressure cooker, a pretty simple one and this works for me.
  21. If you are cooking it the traditional way, and using brown rice, it will take longer and you may need more water or broth as the risotto cooks.
  22. Use hot broth and water.
  23. Pour in half of the liquid and let it simmer.
  24. Stir occasionally but you don't have to stir constantly.
  25. Once the liquid has absorbed, add the rest and continue cooking until the risotto is done.
  26. You may need to add more broth/water if the rice is still hard.
  27. Continue cooking until done and the rice is creamy.
  28. Stir in more water or broth if it's too dry.
  29. Add the sautéed red chard and mushrooms and mix well.
  30. Add as much Parmesan cheese as you like!
  31. I add about ½ cup to the cooker and mix till creamy.
  32. A squirt of lemon brightens all the flavours.
  33. Serve in bowls with crunchy red onions or cucumbers on top.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/red-chard-and-mushroom-risotto/