Risotto with creamy feta and chard

Ingredients for 3 servings:

• 250g risotto
• 200 ml dry white wine
• 300 ml vegetable stock
• 1 medium-sized onion(s), finely chopped
• 2 garlic cloves, squeezed or finely chopped
• 1 tbsp butter, or a little more if you like
• 1 bunch of chard
• 2 garlic cloves, squeezed or finely chopped
• 200 g feta cheese
• 1 tsp thyme
• 5 tbsp lemon juice, freshly squeezed
• 3 tbsp cream
• 2 tbsp olive oil
• 2 tbsp capers, as desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and chop the onion and garlic, or press them. Cut off the bottom part of the chard and discard. Then cut the white stalks into approximately 3 cm pieces and place them in a bowl. Now cut the leaves into similarly sized pieces and place them in a second bowl. Wash everything thoroughly. Melt a good tablespoon of butter in a saucepan and sauté the onion and 2 cloves of garlic. Then add the rice and stir until it shines and turns buttery. Pour in a generous splash of wine and stock and reduce the heat to low. Stir and add a little more whenever the liquid is completely absorbed. This will take between 20 and 30 minutes. Meanwhile, heat the olive oil in a very large saucepan and sauté the remaining garlic. Add the white chard stalks and stir in, then add the lemon juice and thyme. After about 5 minutes, crumble the feta and add it to the chard along with the cream, mixing everything well. Then gradually add the chard leaves, stirring in and letting them wilt. If you like, you can also add capers at this point. The meal is ready when the risotto is cooked. Serve with good Italian white bread. If you like sauce, you can easily add more lemon juice and cream.