Chard Risotto
Main dish
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
50 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
This Thermomix® recipe for Chard Risotto is ready in 50 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
Delicious chard risotto, perfect as a main course or side dish.
Ingredients (12 ingredients)
-
100 g Leek
-
500 g Chard (without stalks)
-
1 pinch Salt
-
1 piece Garlic clove(s)
-
100 g Ricotta
-
1 piece Egg yolk (from one large egg)
-
1 pinch Nutmeg
-
20 g Butter
-
350 g Risotto rice
-
1 l Vegetable stock
-
80 g Parmesan (grated)
-
0.01 pinch Pepper
Preparation (10 steps)
Prepare leek
Clean the leek, wash and drain well. Then quarter the stalks and place in the mixing bowl. Chop for 5 sec/speed 4. Transfer.
Prepare chard
Clean and wash the chard. Separate the leaves and stalks from each other. Place the leaves in the mixing bowl and chop for 5 sec/speed 4. Transfer.
Blanch leek and chard
Add 1 liter of water and salt to the mixing bowl and bring to the boil for 10 min/100°C/speed 1. Place the leek and chard leaves in the simmering basket and insert. Blanch for 5 min/100°C/speed 1. Remove the simmering basket and drain the leek and chard leaves well.
Blanch leek and chard (2)
Insert simmering basket with leek and chard leaves. Blanch for 5 min/100°C/speed 1. Remove the simmering basket and drain the leek and chard leaves well.
Chop garlic
Peel the garlic, place in the mixing bowl and chop for 3 sec/speed 7. Push down with the spatula.
Prepare ricotta mixture
Place the ricotta, egg yolk, some nutmeg and the garlic in a bowl and mix. Then mix with the chard and leek.
Sauté rice
Place the butter in the mixing bowl and melt for 3 min/120°C/speed 1. Add the risotto rice and sauté for 3 min/120°C/speed 1.
Cook risotto
Pour in half of the hot vegetable stock (500 ml) and cook for 15 min/100°C/reverse rotation speed 1 without measuring cup. Add the remaining stock (500 ml) and continue to simmer for 3 min/100°C/reverse rotation speed 1, stirring again.
Finish risotto
Add salt and stir in for 10 sec/reverse rotation speed 2. Fold in the Parmesan and the ricotta-chard mixture and stir in for 10 sec/reverse rotation speed 2. Then season with pepper.
Serve
Serve with butter flakes.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
Created by
doml
6
Rezepte
0
Kochbücher
Allergens
- Milk
- Eggs
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Creamy Tomato Risotto
Main Course
Saffron Risotto Milanese Style
Main Course
Creamy Sparkling Wine Risotto
Main course
Red Beet Risotto with Herb Cream Cheese
Main Course
Creamy Asparagus Risotto
Main course
Risotto with Porcini Mushrooms, Jerusalem Artichoke and Carrots
Main course
Risotto with Asparagus
Main dish
Creamy Pea Risotto
Main course