Running With Tweezers. Green Kitchen Stories. No-Rice Risotto with Chard. © 2010 Green Kitchen Stories Every other friday we get a box of organic fruit and vegetables delivered to our door.
It feels like Christmas when the box arrives and we dive right into it to see which vegetables we get each week. Some vegetables are like close friends – we meet them on a day-to-day basis. Other vegetables are more like distant cousins – we barely know their names. Last Friday we got chard. Chard has some similarities to kale and spinach. Cannellini & Chard RisottoServes 3-4 1 1/2 cup vegetable broth 2 tbsp olive oil 1 large onion (finely chopped) 2 cloves garlic (finely chopped) 1 chard (slice the leaves into thin strips, cut the smaller stems into 1/4-inch dice, discard the larger stems) 2 cans (2 cups) cannellini beans (rinsed well) 4 tbsp mascarpone cheese 1/2 lemon, juice & zest fresh thyme salt and pepper Bring vegetable broth to a bare simmer in a saucepan over medium heat and set aside.