Swiss Chard with Risotto and Sweet Potato Pie Recipe with Goat Cheese Recipes

Ask Arlene©

By Arlene Wright-Correll

A question asked of me was, “Do you have any recipes for Swiss Chard with Risotto?”

Yes and here it is.  Ingredients:

1 bunch Swiss chard, leaves separated from stems, stems reserved
1 tablespoon extra virgin olive oil
1 cup finely chopped onions or 1 leek, halved lengthwise, chopped and washed
 2 tablespoons minced shallots
 2 slices thick bacon, pancetta or prosciutto cut into lardons (optional; if omitting, add more extra virgin olive oil)
 2-1⁄2 cups Arborio or Carnaroli rice
 1⁄2 cup dry white wine
6-1⁄2 cups hot chicken stock (or low-sodium chicken broth or vegetable stock), divided
 1⁄2 teaspoon salt, plus more to taste
 2 teaspoons unsalted butter, cut into bits
 1⁄2 cup freshly grated Parmigiano-Reggiano or Grana Padano, plus more for serving
 Freshly ground black pepper, to taste

Instructions:

Cut reserved Swiss chard stems crosswise into 1⁄4-inch pieces. Set aside. Cut greens into 1⁄2-inch ribbons. Set aside.  In a heavy, wide, 3- to 4-quart casserole dish or pot, heat olive oil over medium heat. Cook onions, shallots, pork lardons (if using) and chard stems together until golden, stirring often, about 8 minutes.  Add rice and stir to coat with oil. Toast rice until edges become translucent, 1 to 2 minutes.

Pour in wine and stir well until evaporated.  Add 1⁄2 cup of the hot stock and salt. Stir, then add chard greens. Cook, stirring constantly, until all the stock has been absorbed.  Continue to add hot stock in small batches—just enough to completely moisten rice—and cook until each successive batch has been absorbed. Stir constantly, adjusting heat so rice is simmering gently, until rice is creamy but al dente, 16 to 20 minutes.  Remove from heat; beat in butter until melted, then cheese. Add salt and pepper to taste. Serve immediately, topping each serving with grated cheese to taste. Serves 4 to 6

An email question asks, “Do you have an easy Sweet Potato Pie recipe?”

Yes and here it is. Easy Sweet Potato Pie Recipe with Goat Cheese

Ingredients:

3 1/2 ounces butter ,2 garlic cloves, chopped , 3 to 4 shallots, chopped,7 ounces spinach leaves
 A pinch of grated nutmeg,  14 1/2 ounces   sweet potatoes, peeled and cut into 1-inch   chunks
2 teaspoons fennel seeds,  Salt,  3 ounces  goats’ cheese,  3 1/2 ounces mixed nuts and seeds (try pine nuts, cashews, sunflower seeds or pumpkin seeds)

Directions:

Preheat the oven to 350 degrees.   Heat half the butter in a small pan and add the garlic and shallots. Cook gently until softened, then add the spinach and nutmeg and give it a final stir on the heat. Transfer to a sieve and drain, so that the spinach isn’t too watery when used later.   Bring a large pan of salted water to the boil, then add the sweet potatoes and cook for about 20 minutes, or until mashable. Add the rest of the butter and the fennel seeds, season with salt and mash until smooth.   Now layer half the sweet potato mash in the bottom of a pie dish, with the drained spinach on top. Spread over the goats’ cheese, and then top with the remaining sweet potato.  Sprinkle the nuts and seed evenly over the top of the dish and bake in the oven for 5 to 10 minutes. Serves 4.

May the Creative Force be with you as you tread the earth lightly!

Home Farm Herbery LLC