Making risotto in our house is man’s work. Dad always makes risotto for me and him after the kids have gone to bed, but after a risotto experiment with leeks and leftover turkey just after Christmas I thought I’d try it on the kids myself. I did have to text Dad for weights and measures.
It helps that my kids love, what is known in this house as, Green Cheesy Rice. So my plan for this risotto was to use the food processor to make the vegetables almost unrecognisable but with a familiar tinge.
Serves 3-4 kids
1 head swiss chard, spinach or kale
1 small onion
1 garlic clove
180g risotto rice
80g mature cheddar
100ml white wine (optional)
700ml hot stock or boiling water + stock cube
2 large knobs butter
1 tbsp olive oil
Mince the onion and garlic in the food processor and start to fry over a medium heat with the olive oil and a knob of butter. Whilst the onion is cooking cut off the white stalk of the chard and blitz in the food processor leaving the green leaves for later.
When the onion starts to go translucent stir in the rice and the minced chard stalks. When all stirred in add the wine and stir regularly whilst it bubbles away. When the rice is in danger of sticking, add about 100ml of stock and stir and top up with stock again and again. This process takes about 20 minutes.
Blitz the chard (kale, or spinach) leaves in the food processor. Test the rice after about 20 minutes to check if it is cooked through and not crunchy and uncooked in the middle. You are aiming for a slightly loose porridge texture – sticky enough to help it stay on a spoon wielded by a toddler but not so sticky it could be used to make a sand castle!
If the rice is not cooked through keep on adding hot water from the kettle and stirring and bubbling away as before, checking the rice from time to time until it is done. When the rice is cooked, stir in the chard, cheese, and last knob of butter. It takes a few minutes to wilt the chard and cheese and then the risotto is ready.