Swiss Chard Risotto

A bit of a glut of Swiss Chard in the garden after 5 days away. This used some of it up. 

Because there's a glut of runner beans too, this portion has added runner beans, which are not part of the recipe!

Serves 3 - 4 

big bowl of chard leaves with stems attached (about 400g)

1 onion, finely chopped

3 cloves garlic, crushed

dried mixed herbs to taste

sprig thyme

50ml (ish) white wine

stock (about 1 litre, perhaps slightly less - I used chicken stock, and when that ran out a veg stock cube and boiling water)

250g arborio rice 

grated cheese to serve (although I used it to accompany salmon, so didn't add cheese this time)

1. Wash the chard, cut off the stems and chop them into 2cm pieces. Roll the leaves up and cut them into strips with scissors.

2. Gently saute onion, garlic, chard stems and mixed herbs in olive oil until softened.

3. Add the rice and stir it together, then pour in the wine and stir as you let it evaporate.

4. Pour in a good ladle of stock, stir and let the rice soak up the stock. Continue adding stock and stirring until the rice is cooked, but not mushy and there is very little liquid surrounding the rice.

5. Remove from heat, add cheese if using. Serve straight away.