Swiss Barley Risotto Recipe

Use the flavorful cooking liquid from braising Swiss chard to cook the barley in this recipe.


| November/December 2010


Swiss Barley Risotto Recipe

In this recipe, the flavorful cooking liquid from braising Swiss chard is used to cook the barley. A few ounces of good Swiss cheese, which melts well and boosts protein, make this dish even richer.

1 medium onion
2 tablespoons butter
1 bunch organic Swiss chard
1 cup water
1 cup pearl barley
2 tablespoons olive oil
1/2 cup white wine
3 cups mushroom or vegetable broth, divided
3 ounces Gruyere (or other Swiss cheese), grated
Salt and pepper, to taste

1. Mince onion and toss with butter in a large frying pan over medium heat, stirring regularly until translucent (about 5 minutes). In the meantime, wash chard, remove thick ends of stems, roll leaves like a cigar, and slice thinly.

2. Add chard to pan and toss until wilted (about 2 minutes). Add a cup of water, reduce heat to low and cover. Cook for 4 minutes.



3. Set a strainer over a medium bowl and strain cooked onion and chard, collecting pot liquor. Press veggies with a spoon to release liquid, and set liquid aside.

4. Process chard and onion in a food processor until smooth and set aside.








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