Tuesday, November 25, 2008

green chard "fauxsotto"

The faux risotto recipe is based loosely on a recipe from Food & Wine Magazine.

2 1/2 cups vegetable broth
2 1/2 cups water
1 Tbsp butter
1 3/4 cups whole wheat orzo
1 Tbsp olive oil
3 cloves garlic, minced
1 bunch green chard, stems trimmed and finely chopped, leaves ripped coarsely
2 tsp balsamic vinegar
2 tsp Italian seasoning
salt and pepper to taste
Parmesan cheese for garnish

Bring the veggie broth and water to a boil in a pot; keep warm over low heat. Melt the butter in a saucepan. On medium heat, add the orzo to the butter and cook stirring often, until the orzo is golden, about 8 minutes. Add 1 cup of the hot stock mixture and cook, stirring gently, until all of the stock is absorbed. Gradually add more of the stock mixture, 1 cup at a time, and cook, stirring frequently, until the orzo is al dente and creamy but not soupy, about 20 minutes. Stir in the vinegar and seasonings.

Heat the olive oil in a pan. Add the garlic and chard stems and cook over medium high heat, stirring occasionally, until the stems are tender and lightly browned, about 5 minutes. Add the chard leaves and toss, until the leaves are wilted, should be an additional 4 or 5 minutes. Stir the chard and the risotto together. Sprinkle with Parmesan cheese and serve.

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