Recently I started to like risotto. I love the creamy texture of the rice. Plain to begin with, the dish has a lot of potential. You can prepare it with vegetables and parmesan, with meat or seafood and fish. I like risotto with asparagus spears. Today I would like to recommend risotto with chard. It is slightly sweet and beautifully pink. My son said that it is risotto for girls, but he ate and liked it. He especially enjoyed the small caramelized beetroots.

The idea for this dish comes from the Lidl on-line culinary book.

Ingredients:
200g of rice for the risotto
100ml of dry white wine
500ml of vegetable stock
2 tablespoons of butter
3 tablespoons of parmesan
1 bunch of chard
1 tablespoon of honey
4 tablespoons of almond flakes
lemon
1 shallot
1 clove of garlic
salt and pepper

Wash the small beetroot and slice them. Heat the honey in a pan and add the beetroot slices when the honey starts to foam. Caramelize for 5 minutes. Add two tablespoons of lemon juice, mix it in and set aside.
Wash the rest of the chard and chop it up. Boil for 2-3 minutes in salt water. Add 3 tablespoons of the lemon juice at the end of cooking.
Dice the shallot and garlic. Melt one tablespoon of butter in a saucepan with a heavy bottom and fry the shallot and garlic in it. Add the rice and fry until the seeds are glazy. Pour in the wine and boil until the wine evaporates. Add a glass of the vegetable stock and boil the rice. Wait until the rice soaks up the portion of the bouillon before you pour in the next one. After 12-14 minutes of boiling, add the chard (without liquid). Boil the risotto for 4-6 minutes, topping up with the bouillon. Turn off the heat, wait a while and add the rest of the butter and parmesan and mix it in. If necessary, spice up the risotto with salt and pepper. Decorate with the caramelized beetroot slices and roast almond flakes before serving.

Enjoy your meal!

Try also:
Kaszotto with the asparagus spears and dried tomatoes
My „pęczotto" with chanterelles
Cold beet soup – the most summery soup