- Clean, wash and cut the organic chard/beets. Separate the green part from the coasts (white stems).
- Chop the green leaves and cut the coasts into small pieces.
- Put 5 tablespoons of extra virgin olive oil in a pan and add the chard coasts.
- Add the rice and toast. Deglaze with the white wine.
- Continue cooking, adding little by little, the vegetable broth.
- Salt to taste if necessary
- When rice is cooked, add the green leaves of chard and finish cooking.
- Turn off the heat and add the Parmiggiano Reggiano cheese.
- Wait one minute and serve.
Instructions
Ingredients
- 300 gr of Vialone Nano or Carnaroli rice
- 300 gr organic chard
- 5 tablespoons of extra virgin olive oil
- 40 gr Parmigiano Reggiano
- 1 glass of white wine
- vegetable broth
- salt to taste