10.18.2008

pistachio, swiss chard & kale risotto

Photobucket There's only so many salads I can take. And I love salads. But sometimes, I just need my greens in another way. Like pesto, or blended into brownies (you'll never know if you still use butter and sugar... I swear it!) This becomes even more true as I start to pull out my wool socks, wool hats, and my down coat. I need greens even more, but they even have to warm me up from the inside out, in a soulful kinda way. My all-time favourite risotto is risotto milanese (with saffron), but it isn't exactly full of healthful vegetables, or really anything healthful at all. But it is just so divine.... This risotto with pistachio's, swiss chard and kale, uses the same techniques, but it takes these super-green veggies to give it a wolloping punch. These vegetables aren't exactly ones I want to eat in a salad everyday, but they sure are good with a bit of rice, butter, and cheese. This is especially good for those, who would never eat these greens otherwise! When I suggested we have risotto for dinner, and asked Jeff which kind he would like; he immediately stated, "pistachio". Pistachio it is. Pistachio, Swiss Chard & Kale Risotto 1 cup arborio rice 2 tbsp butter 1/2 cup white onion 1/2 cup dry white wine 1 liter chicken or vegetable stock 1 bunch kale 1 bunch swiss chard 1/2 cup shelled pistachios 1 cup parmigiano-reggiano chèvre (optional) salt, to taste 1. Finely chop the onion. 2. In a food processor, combine the kale, swiss chard, and pistachios with 1/4 cup water, for approximately 10 seconds. Scrape down the sides with a spatula, and pulse for another 5 seconds. 3. Add the stock to a sauce pan, and heat on medium low. 4. In a deep-sided sauté pan, heat one tablespoon of butter on medium heat, until it begins to bubble. Add the onion, and sauté until soft and transcluent, not allowing it to brown. 5. Add the rice to the sauté pan, and stir until well coated with the butter. 6. Add the dry white wine, and stir until evaporated. 7. Add a ladle of the soup stock to the rice mixture. Stir, and allow the mixture to cook down before adding more stock, only one ladle at a time. 8. Before the last amount of stock is added, add the kale, swiss chard, and pistachio mixture. Add the remainder of the stock. 9. Remove the pan from heat, and gently stir in the parmigiano, and the remaining tablespoon of butter. Season to taste. 10. Serve immediately, with a spoonful of fresh chèvre for extra creaminess.

11 comments:

Laurie said...

This risotto looks awesome! And I just cooked spagetti squash tonight because I'm visiting my daughter and she won't eat pasta, so I was very interested in your love of that veggie.

Kian said...

Very interesting combination of "greens." I love the pistachio addition for texture.

HoneyB said...

This sounds and looks really delicious!

Jenna - rosaroo said...

This looks fantastic - I love a "pesto" with different ingredients than you'd expect. Thanks for the recipe; I'm going to try it next weekend.

ttfn300 said...

oh my, that looks divine!! Hmm, why had pesto and risotto never come together in my head?!?

Simply...Gluten-free said...

What a great way to eat your greens!

Myrtille said...

looks fabulous! A recipe I need to try soon...

Sandi @the WhistleStop Cafe said...

I have been on a risotto kick. This looks yummy, i will have to give it a try.
I keep forgeting to check in~ so I am going to put you on my sidebar. Now I won't have a reason.

dandysugar said...

Love the addition of pistachio!

Soon 2 be Mrs. Cruz said...

This sounds so delicious! I will have to try it. i have kale and swiss chard in my fridge right now, just need pistachios!

Catherine said...

sneaking veggies into brownies?? I'm very intrigued. Do you have any recipes??

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