Stuffed chard rolls
This seasonal, vegetarian recipe comes from @stylingkitchen and was prepared using the Ceratal® Comfort and the Original-Profi Collection®.
45 min
Total Time
25 min
Cooking Time
20 min
Preperation Time
Ingredients
| 2 onions | |
| 150g | Risotto rice |
| 10 | Colorful chard leaves |
| 400ml | Vegetable broth |
| 50ml | White wine |
| 40g | Butter |
| 50g | Parmesan (or a little more to taste) |
| Salt & Pepper | |
| 800ml | chopped tomatoes |
| A little olive oil |
Instructions
Step 1 of 6:
Finely dice the onions and sauté half of them in a little olive oil in the Ceratal® Comfort pan.
Step 2 of 6:
Wash the Swiss chard, separate the stems from the leaves, and dice the stems finely. Add these to the onions in the pan and briefly sauté. Add the risotto rice to the pan and briefly sauté. Deglaze everything with a little white wine. Gradually add the vegetable broth and let it simmer.
Step 3 of 6:
Briefly blanch the Swiss chard leaves in boiling water and rinse under cold water.
Step 4 of 6:
Stir the butter and fresh Parmesan into the risotto. Season with salt and pepper.
Step 5 of 6:
Fill the Swiss chard leaves with the risotto and carefully roll them up.
Step 6 of 6:
Sauté the remaining onions in a little olive oil in the pan and add the chopped tomatoes. Let the tomato sauce simmer briefly and add the Swiss chard rolls. Let simmer for another 10 minutes and sprinkle with additional Parmesan.
