Risotto-Stuffed Swiss Chard

This is a yummy way to use SWISS CHARD, a flavorful main course dish.  If you have any extra CABBAGE leaves, use them to wrap the filling in as well.  If you don’t have Prosciutto, substitute another flavorful meat.

2 Tbsp. butter

1/2 medium onion, chopped

4 oz. Prosciutto, chopped

1 portabello mushroom, or 6 button mushrooms, chopped

1 c. (Arborio) rice

½ c. dry white wine

3 to 4 c. beef broth

¼ c. Parmesan cheese, grated

12 Swiss chard leaves

½ c. tomato sauce

½ c. Gruyere cheese

In heavy saucepan, melt butter and saute onion, prosciutto, and mushrooms over medium heat until tender, about 10 min.  Add rice and stir to coat rice evenly.  Add white wine and simmer, stirring, until liquid has evaporated.  Add broth, 1 c. at a time, always stirring.  Simmer for 20 to 30 min.; rice should be al dente.  Stir in Parmesan cheese.  Preheat oven to 350 degrees F.  Remove thick lower part of chard stalks.  Steam leaves for 2 min., or until they have wilted.  Drain leaves and rinse them under cold water.  Drain them again and place leaves on paper towels to absorb moisture.  Spoon approximately 2 Tbsp. of (Arborio) rice mixture onto middle of each leaf, putting less in smaller leaves.  Fold sides toward center, then fold in ends.  Make sure ends overlap to keep filling secure.  Place each package seam-side down in shallow baking dish that has been brushed with a little olive oil.  Spoon tomato sauce over each package.  Sprinkle stuffed chard leaves with Gruyere and bake them for 20 min.  Serve immediately.  Serves 4, three per person.

Recipe from Recipes from the Garden by Rosalind Creasy.


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