Chard Stuffed With Risotto And Mozzarella Recipe

Name: Chard Stuffed With Risotto And Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups vegetable broth, more if needed; 1 cup arborio rice; 1 pinch saffron; 2 lemons, zest of; 2 tablespoons butter; 1/2 cup parmesan cheese, grated, more for garnish; salt & freshly ground black pepper; 6 chard leaves; 1/2 lb mozzarella cheese; extra virgin olive oil, for drizzling

Servings: persons

6 cups vegetable broth, more if needed
1 cup arborio rice
1 pinch saffron
2 lemons, zest of
2 tablespoons butter
1/2 cup parmesan cheese, grated, more for garnish
salt & freshly ground black pepper
6 chard leaves
1/2 lb mozzarella cheese
extra virgin olive oil, for drizzling

1
Cook rice in vegetable broth, starting with one cup; add broth in stages, using about 3 cups total, until rice is barely tender. Reserve unused broth. Dissolve saffron in juice of 1 lemon. Add to rice, along with butter, parmesan, zest of one lemon, salt and pepper, to taste. Allow rice to cool a bit. Recipe can be made up to an hour in advance at this point, but do not refrigerate rice.
2
Poach chard leaves in about 2 cups of remaining broth for about 30 seconds. Remove, drain in a dishcloth, and cut out hardest part of central stem. Reserve cooking broth.
3
Preheat oven to 400 degrees. With wet hands form 6 balls of rice 2-3 inches across. Dig a hole in the ball and insert a piece of mozzarella. Wrap each ball in a chard leaf.
4
Put balls in a close-fitting oven pan, with enough reserved broth to come about a half-inch up sides of balls; bake 15 minutes. Serve balls topped with a little more broth, more lemon zest, parmesan and olive oil.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 cups vegetable broth, more if needed, 1 cup arborio rice, 1 pinch saffron, 2 lemons, zest of, and more.

Yes, Chard Stuffed With Risotto And Mozzarella falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chard Stuffed With Risotto And Mozzarella

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