A lovely springtime risotto with colourful chard and snappy green asparagus, what a great combo! I used chard for this recipe but if you can’t get your hand on it spinach will work a charm as well! I also had some asparagus leftover so decided to combine these. And you know what goes great with asparagus? Poached eggs of course! The Swiss chard I harvested this weekend from @plukcsafruittuin
Swiss Chard & Asparagus Risotto with Poached Egg
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- The Risotto
- Olive oil
- 2 tbsp butter (optional)
- Splash of white wine (± 100 ml)
- 200 risotto rice
- Small onion or shallot, finely chopped
- 2-3 garlic cloves, finely chopped
- 1 celery stalk, finely diced
- 300 g swiss chard
- 100 g green asparagus
- 50g parmesan, grated (or more to taste) + more to serve (Leave out for vegan option)
- ± 1 liters vegetable or chicken broth (see notes)
- To serve
- Poached egg
- Extra parmesan cheese
Instructions
Start be preparing the vegetables. Swiss chard: separate the stems from the leaves, chop the stems into 1 cm pieces and roughly chop the leaves. Asparagus: chop the hard ends off and add these to the stock for extra flavour. Chop the asparagus into bitesize pieces, keeping the delicate tops of the asparagus separate.
Heat up the stock so it's simmering (piping hot stock is the trick for a good risotto!).
Heat a good drop of olive oil and a knob of butter in a heavy based sauce pan.
Add the onions and sauté on medium heat until translucent and fragrant, make sure not to burn the onions, cooking slowly gives the best result in taste. After 3 minutes add the garlic and celery and sauté together for another 2 minutes. Add the risotto rice and mix well making sure all the grains are coated.
Turn up the heat and deglaze the pan with the wine. Let it sizzle away so the alcohol can evaporate, ± 1 minute.
Add 1 soup ladle of the stock to the pan (leave the asparagus stems out), stir well and let simmer on low heat until the moisture has been absorbed. Add another ladle and repeat the process above until most of the stock has been used. This will take ± 25 minutes. The risotto is ready when it's just a little al dente, the center of the rice grains should no longer be hard.
When you're happy with the texture add in the Swiss chard and the asparagus stems, mix through well and let simmer for a few minutes until the leaves have wilted.
Turn down the heat and add the cheese, stir well until melted.
Add in the asparagus tops and carefully stir through the risotto, let them cook for 1-2 minutes.
Taste the risotto and season to your liking with pepper and salt.
While you're making the risotto you can poach the eggs: bring a small pan of water to a simmer. Break an egg into a glass and slide it into the simmering water. Repeat with the other egg, put a lid on the pan and turn off the heat. Let the eggs poach in the hot water for 4 minutes for medium soft. Remove with a slotted spoon and place in a bowl of cold water to stop the cooking process.
Check the consistency of the risotto, if it's too thick add a little more stock, it should be thick but slightly runny.
Divide the risotto over deep plates, remove the eggs from the water and pat dry with a paper towel. Place on top of the risotto, season with pepper and some extra parmesan cheese.
Notes
Per 100 g of risotto rice, you need ± 400ml of stock. Sometimes I use a bit more or less, this also depends on the other ingredients I'm adding.
