Red Chard and Mushroom Risotto
Recipe type: Main
Serves: 8 servings
- 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
- Lemon juice, a squirt
- Start by sautéing the red chard and mushrooms.
- In a large sauce or fry pan, add the butter and a tablespoon of oil.
- Add the chopped garlic and cook a minute.
- Add the sliced mushrooms.
- Sauté the mushrooms until they release their water and begin to brown.
- As they begin to brown, add the chopped red chard stems, cook for a bit and then add the leaves.
- Cook until the leaves are wilted, the stems ate softened and most of the liquid has evaporated.
- Add the pepper flakes, and season with salt and pepper.
- Keep the sautéed vegetables aside while you cook the risotto.
- In a pressure cooker, add the 2 tablespoons of oil on medium high heat.
- Sauté the onions until translucent and soft, about 5 minutes.
- Add the 2 tablespoons of tomato paste and cook a little to get the raw taste out.
- Add the chopped tomatoes and cook about 2 minutes to soften.
- Add the risotto or brown rice and coat with the oil and seasonings.
- Add 1½ teaspoons of salt and a few grindings of pepper to the rice.
- Add the broth and the water.
- Bring up to a boil and put the pressure cooker cover on.
- 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.
- Check with your manufacturer's instructions and cook accordingly.
- I have a Fagor pressure cooker, a pretty simple one and this works for me.
- 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.
- Use hot broth and water.
- Pour in half of the liquid and let it simmer.
- Stir occasionally but you don't have to stir constantly.
- Once the liquid has absorbed, add the rest and continue cooking until the risotto is done.
- You may need to add more broth/water if the rice is still hard.
- Continue cooking until done and the rice is creamy.
- Stir in more water or broth if it's too dry.
- Add the sautéed red chard and mushrooms and mix well.
- Add as much Parmesan cheese as you like!
- I add about ½ cup to the cooker and mix till creamy.
- A squirt of lemon brightens all the flavours.
- 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/