Stuffed chard rolls

Ingredients for 4 servings:

• 1.2 kg chard
• Salt
• 1 onion(s)
• 1 small garlic clove(s)
• 2 tbsp olive oil
• 250 g risotto rice
• salt and pepper
• 150 g sour cream
• 50 g Parmesan, grated
• 6 tomatoes, dried
• 1 lemon(s), juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the chard and dice the stems. Blanch the leaves in salted water and drain. Peel the onion and garlic and finely dice. Heat 1 tablespoon of oil in a pan and sauté the onion, garlic, and chard stems. Add the rice and sauté for 3 minutes. Season with sour cream, Parmesan cheese, salt, and pepper. Spread the chard leaves out and spread the filling on top. Cut the tomatoes into wedges, place each one lengthwise in the center, and roll up the leaves. Fold in the ends. Pour the remaining oil into a shallow pan and place the rolls tightly. Bring 1/2 liter of water with the lemon juice to a boil, pour over the rolls, and cook over low heat for about 30 minutes.