Swiss Chard and Goat Cheese Risotto with Roasted Carrots
For my birthday last week, Ryan surprised me with a light tent that I could use for indoor photography. The lighting in our house is pretty horrible, and when it gets dark around 5 pm—well, the possibility of getting good photographs of our dinners pretty much just flies out the window.
The light tent is helping, I think. It’s been fun to play around with it. Obviously natural daylight still works best, but it’s better than nothing.
And the real treat? Watching Lila and the pets have fun with it. Because for whatever reason, Lila LOVES it:
The dogs, on the other hand, seem to have developed a slight fear of the light tent—and yet they also can’t keep themselves from venturing inside. Ella goes into the tent, sits down, and then constantly looks around with her ears back, like she knows something bad is about to happen:
Tenny, not surprisingly, likes to sit in the tent and pose. Did you know that she doesn’t get out of bed for less than 10,000 dollars a day? It’s true. And she gets into bed like, twenty times a day, so really, this cat is costing us a running TON of money.
Have I mentioned that we love her?
Anyway, even the light tent couldn’t totally capture the deliciousness of this meal. It was MIGHTY tasty. Risotto is one of those dishes that takes a little more time to cook correctly, but is totally worth it in the end. Yes, it takes a lot of stirring. Yes, you can drink wine while you stir. In fact, you should—it makes the time pass much more quickly. That’s a tip I learned from my Italian grandmother.
I learned it from Giada. That, and the importance of always sporting a good nude-colored manicure.
Anyway—here’s the risotto recipe. We topped ours with roasted carrots and more goat cheese—delicious. This recipe makes *just* enough for two people, but you could obviously easily double it (or triple it) for more.
Swiss Chard and Goat Cheese Risotto for Two
1/2 onion, chopped very finely
3-4 garlic cloves, minced
2 large swiss chard leaves, cut into chiffonade (cut into long strips)
1/2 cup arborio rice
3/4 cup dry white wine
4-5 cups broth (we used chicken, but you could obviously use vegetable broth if you wanted to make this vegetarian)
3 oz. goat cheese
In a heavy-bottomed pan, heat 1-2 tbsp. olive oil. Add onion and garlic and cook over low heat for about 10 minutes, until beginning to soften and turn golden. Add swiss chard and cook for a few more minutes. Add rice. Stir and cook over medium heat for about 5 minutes.
Add wine and allow rice to soak up the liquid (this will take about five minutes), stirring constantly. After the wine has been absorbed, begin to add the broth in 1/2 cup increments, adding it slowly in batches, stirring, and then adding another 1/2 cup once the liquid has been absorbed.
The entire process of soaking up the broth should take about 30 minutes. Remember to stir frequently as the rice is soaking up the broth—this is how it gets so creamy!
Once rice is soft but still has a nice chewy bite, add goat cheese. Stir to combine.
Remove from heat and serve right away.
*note—you can add salt if it’s needed, but if you’re using regular broth, you most likely won’t need any.
(just before adding the wine)
…and topped with honey-roasted carrots: