The Month of March and a risotto....

So far this month, March has lived up to its reputation for temperamental weather, with gale force winds, snow and hailstorms all interspersed with warm sunshine!
But Spring is definitely here and there are signs of new growth all around.
I've made several visits lately to the allotment making things ready for the new growing season.
On today's list was clearing and replanting the strawberry bed.
I was pleased to see that the Swiss Chard which was planted last Spring is still going strong, with lots of fresh growth.
I picked a big bunch to bring home.

Swiss Chard is such a beautiful and versatile vegetable. Just look at those crimson red stems! It can be picked as young leaves and eaten raw in a salad, but older leaves are better cooked.

I decided to make a mushroom and chard risotto with my beautiful bunch.

I didn't follow a recipe, but the ingredients/method were roughly as follows:

For 2

1 small onion, 1 clove garlic softened in butter, add a handful of chopped mushrooms and the sliced stems from a bunch of chard, then stir in 150g risotto rice.

Slowly add approx 500ml of chicken or vegetable stock, waiting until the stock is absorbed each time before adding more.

Just before the last of the stock is added stir in the chopped chard leaves and cook until wilted.

Sprinkle with toasted pine nuts to serve.

Hope things are well with you.

Speak soon

Annie
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