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Swiss Chard Risotto is a professionally run web site for professionals but there is plenty of interest in there for everyone interested in cooking. You will find many great recipes to try, some fascinating chef biographies and much, much more.

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4 slices bacon (thick slice), chopped
3 large yellow onions, diced
1 or 2 shallots, finely minced
3 large bunches Swiss chard
2 cups short grain brown rice (MUST be short grain)
3 cups rich chicken stock (or more)
6 oz. smoked Gouda cheese, coarsely grated
salt, pepper, thyme, parsley to taste


  • Using a large pot with a lid, sauté the bacon on low heat until crisp. Remove the bacon from the pot. Drain well and set aside. Pour off all of the bacon grease but don't clean the pot. Add the onions and shallots. Cook over medium-low heat.
  • While the onions cook, chop the Swiss chard stems into small pieces. Toss chopped stems into the cooking pot when the onions are translucent. Cover the pot; keep heat low so it doesn't burn, but hot enough so that the contents continue to cook. Cook for 3 - 4 minutes. Chop the chard leaves, add to the pot and replace cover.
  • In a heavy cast iron skillet, put the brown rice on high heat to toast it. Stir constantly; don't let it burn. (It's ready when a few grains start to pop.) When the rice is about half toasted, remove the cover from the other pot (containing the onions and Swiss chard) and turn the heat on high. Stir that pot often as well.
  • When the rice is toasted, make a well in the center of the onion/chard mixture and dump the rice in. Add the chicken stock, stirring to make sure rice is covered with liquid. (You may have to add a bit more stock, depending on how juicy the Swiss chard is.) Add some salt, pepper, dry or fresh thyme and chopped fresh parsley. Cover tightly.
  • Turn the heat to low. Cook for 45 - 55 minutes. When the rice is cooked, add the reserved crispy bacon and grated Gouda. Stir well.


If you prefer a creamier version, you can slowly add an additional 1 or more cups of stock after the rice has cooked. Stir constantly to prevent sticking.