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Ultra-creamy Swiss chard and cannellini risotto | Quick and easy vegan recipe
Italian-style risotto is a dream that you can make come true! Get ready to jazz up your dinner routine with my sensational Swiss Chard Risotto recipe! Picture this: tender risotto rice mingling with vibrant white Swiss chard, all swirled together in a velvety cannellini bean cream. It’s like a culinary masterpiece on your plate! With every bite, you’ll be transported to the charming streets of Italy, savoring Italian flavors right in your own kitchen. Trust me, this dish is not just a meal — it’s an experience! So, why wait? …. It is simply delicious 😋 So, don’t just watch – get cooking and let the yum magic begin!
INGREDIENTS (for 4 people) 📋
350 grams of risotto rice (I use Carnaroli)
400 grams of white Swiss chard
1 onion
1 clove of garlic
½ glass of white wine
3 tablespoons of tomato paste
For the cream:
240 grams cannellini beans
3 tablespoons of EVO oil
3 tablespoons nutritional yeast
1 tablespoon broth
Vegetable broth (as much as needed)
Salt and pepper 🧂
PROCEDURE 🍴
The white stems of the Swiss chard should be added immediately after the rice is deglazed with the wine.
When there are 5 minutes left of cooking time, add the finely chopped green leaves of the Swiss chard.
While the rice is cooking, prepare the cannellini cream with which you will cream the risotto at the end of cooking.
Serve it immediately super creamy and ‘all’onda’ as we say in Italy!
If you make this recipe, let me know what you think! 📢😊
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Hi there everyone!!! 👋😄 My name is Elena and Green Gourmet is my channel where the love for vegan food meets a world of flavors and creativity! 🌱🍽️
I am Italian 🇮🇹 by passport, but I have lived here and there around the world and I love traveling ✈️ – I have backpacked East, West, South and North around the globe! 🌍🌏🌎
I am not a chef 👩🍳, but I’ve been on a passionate culinary journey for as long as I can remember. I started playing around with pots and pans in the kitchen (with my mom!!!) when I was 7 and started some serious cooking when I was 14. Cooking has been a tradition passed down through five generations in my family, and even though it wasn’t always vegan, it’s where my heart truly belongs. ❤️👩🍳
Nine years ago, I made the conscious choice to go vegan for ethical and environmental reasons. 🌱🌍 Since then, I’ve embarked on a delightful exploration of plant-based cuisine. On this channel, I’ll be your guide to crafting mouthwatering vegan dishes that range from quick and easy to more elaborate. 🍲👩🍳
For me, cooking is an art form that engages all the senses. It’s not just about the ingredients; it’s about the stories and traditions they carry. I find solace and creativity in the kitchen, and it’s where I channel my love for travel, especially my deep connection with India, my absolute favorite country. 🎨🍛🇮🇳
Also, I would like you to meet my furry assistant 🐾. In 2016, during one of my adventures some 700 kilometers from home, I fell in love 🖤 with a stray cat living in a colony🐱. This sweet black cat with golden eyes stole my heart, and I named him Indi in homage to my love for India. Now, Indi is my constant companion and assistant in the kitchen. He will join us in our cooking journey. 🐱🍴
From flavorful Italian classics turned vegan to vegan feasts from all over the world, I’ll show you how to create delicious vegan dishes that will satisfy your taste buds and nourish your soul. 🍕🥗
I love cooking and I hope that I can put across the fact that I believe cooking can be a form of art that soothes the spirit, sparks creativity, and brings people together. 🎨👩🍳🤝
Join me on this culinary and life adventure. Subscribe to Green Gourmet and let’s embark on this flavorful journey together. Don’t forget to hit that notification bell 🔔 so you won’t miss any of my cooking adventures with Indi by my side! 📺👩🍳🐱
hello there everyone and welcome back to green Gourmet today’s recipe is a risotto I really love risoto it’s one of the dishes that I really like to make in many different ways with different vegetables different ingredients because I think it’s always just so perfect it’s not complicated to make but there are really a few very important steps that you need to follow to make sure that you get the end result which is perfect and in ital we call Ala which is a very creamy rotto before we go in the kitchen and I’ll tell you how to make this fantastic Roto please subscribe to my channel green Gourmet like and share this recipe so let’s go in the kitchen the first thing for this risoto this risoto is made with white squee chard so just to start separating all the white part of the chards from the Green Lea just cut both the whites and the greens as finely as you like the greens are probably finer because they’re going to stay in the pan only for 5 minutes around the end of the cooking of the resultto while the white ones are going to go in at the beginning make sure you don’t make them too thick because otherwise they’re going to be too chunky inside the result and they’re going to be much bigger than the rice grains and this is not something we want the onion the onion for the risoto must be very very very finely chopped to so a little bit of patience and make sure that it’s very finely chopped in this Roto we are going to use a sun sage and I use dried Sage from my dad’s Garden so it became a little bit of a mess to try and chop it very finely but you can use a precious Sage or even uh the already ground sage and then of course we go to our pan we add extra virgin olive oil and garlic and the sage and we start roasting all of these ingredients slowly after a while when we are going to start smelling the Fantastic smell of the garlic and Sage it means that we’re ready to put the onion in the pan and this is exactly where the onion goes in and we start cooking it on a fairly slow Flame we also add the tomato paste which is what’s going to give this rice a nice color touch and we keep cooking for a while at this point we are ready to add the rice you’re going to have to toast the rice in the pan this is one of the crucial parts of Roto make sure that you use carnaroli rice Caroli rice is a type of short grain rice which is a high starch content which which allows the risoto to become creamier once it’s cooked another type of rice you can use is Arborio rice but the best rice from the point of view of as Italians is a carnaroli once you’ve toasted the rice properly then it’s time to add the white wine and make sure that the flame at that point is fairly High because you’re going to want to glaze the rice and have the wine evaporate fairly quickly at this point you are ready to add the veggies and we are going to start with the white part of the Swiss chard and once we have Incorporated in the rice we start adding the broth the broth in risoto needs to be added very little at a time you don’t have to soak the Roto in the vegetable broth um it needs to be completely absorbed before you add the next part of the broth and then you just carry on until the rice Cooks just make sure that the broth is boiling broth not lukewarm or cold broth is even worse because it is not going to let your rice cook properly it’s not going to bring the starch out and the rice is not going to be fluffy when you’re about 5 minutes from end of cooking you are going to add your greens and stir well and add a little bit of vegetable broth to F to finish off the cooking now we prepare the cream with which we are going to cream the result and give it a Fant fastic creaminess that’s going to melt in our mouths it’s made with calini beans with nutritional yeast and olive oil make sure that you actually blend it very very very well until it is super smooth because we need this to cream the rot instead of the butter uh which is going to make it healthier but especially it’s going to give this rice that kick of a flavor which is going to be fantastic and just add all of it and then you start mixing your result and as you can see it becomes creamier and creamier and creamier and if you’ve done your job properly with the vegetable broth by adding it little by little and adding very adding it when it’s very hot this is what your result is going to look like it’s going to be nice and fluffy and uh it’s going to be super creamy it’s alond exactly as we call it in Italy and exactly as we love to serve risoto in Italy we love our risoto to be very very soft this is what I would call a gur rotto so I’m not going to tell you that it’s going to take five minutes to make it it’s going to take more than that so probably it’s not the kind of thing that you’re going to make when you come back home after a full day work it’s the kind of thing that you’re going to make when you want to treat yourself or your guest to something special because it’s delicious and it’s albach if you don’t try it you’re missing out I hope you like this recipe and let me know what you think about it and if I did leave you longing for more subscribe to my channel green Gourmet and thank you very much see you very soon on green Gourmet for another recipe another adventure and a new video bye for now