Risotto Con Bidole – Swiss Chard Risotto

5 from 7 votes
Prep Time 10 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 1 kcal


  • 400 ml Vegetable broth
  • 75 ml White wine
  • 150 g Risotto rice aroborio
  • 25 g Butter
  • 50 g Parmesan
  • 1 Pc. Pear
  • 1 bunch Swiss chard
  • 1 Pc. Onion
  • Olive oil
  • Salt pepper


  • Wash the chard. Cut off the stems and cut them into small pieces. Bring the vegetable stock to the boil and cook the chard stalks in the vegetable stock until they are soft (5 - 10 min). Chop the leaves. Core the pear and cut into small cubes without peeling.
  • Chop the onion and fry in olive oil in a heavy-bottomed saucepan. Add the rice. When the rice is really hot, deglaze with the white wine. Stir the rice over medium heat until the wine is absorbed by the rice. Then continue with the vegetable broth. Add two scoops and stir again until they are absorbed. Follow this rhythm for about 20 minutes. Try the rice. It should be soft. If it is not already, add liquid and continue stirring.
  • When the rice is still bite, stir the stalks of the chard and the (uncooked) chopped leaves into the risotto. Add the pear cubes. Finally add the butter and the Parmesan. If necessary, a little salt and especially pepper. Stir vigorously once. Let stand with lid for about 5 minutes and then serve with extra cheese


  • Since I used red Swiss chard, the risotto has turned an appetizing pink color. Cooking the stalks in the vegetable broth creates an intense aroma of chard - together with the pear, a firework of aromas is created. There was also Luganega al finicchietto, which was still in the freezer.


Serving: 100gCalories: 1kcal
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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