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🍽️ Chard Rolls with Mushroom Risotto

355 kcal · 30 min · 4 servings

Ingredients

• 10 g dried porcini mushrooms
• 12 leaves Swiss chard
• salt
• 1 onion
• 1 clove garlic
• 2 tbsp rapeseed oil
• 220 g risotto rice
• 1000 ml Mediterranean vegetable broth
• 40 g Parmesan (1 piece)
• 1 tbsp olive oil
• pepper

Instructions

1. 1. Place the porcini mushrooms in a bowl.
2. 2. Cover the mushrooms with 100 milliliters of warm water.
3. 3. Let the mushrooms soak in the water for 20 minutes.
4. 4. Thoroughly wash the chard under running water.
5. 5. Cut the stems off the chard.
6. 6. Cut the stems into thin strips.
7. 7. Set the chard strips aside.
8. 8. Fill a large pot with water and add plenty of salt.
9. 9. Bring the salted water to a boil.
10. 10. Add the chard leaves to the boiling water.
11. 11. Cook the leaves for exactly 1 minute.
12. 12. Remove the leaves from the pot using a slotted spoon.
13. 13. Rinse the leaves immediately under cold water.
14. 14. Let the leaves drain in a sieve.
15. 15. Peel the onion.
16. 16. Peel the garlic clove.
17. 17. Finely chop the onion.
18. 18. Finely chop the garlic.
19. 19. Squeeze the soaked mushrooms lightly.
20. 20. Chop the mushrooms coarsely.
21. 21. Pour the mushroom soaking water through a tea strainer.
22. 22. Store the filtered mushroom water in the bowl.
23. 23. Heat rapeseed oil in another pot.
24. 24. Sauté the onion and garlic until translucent over medium heat.
25. 25. Stir the rice into the onions.
26. 26. Sauté the rice briefly until it is also translucent.
27. 27. Add the chopped mushrooms to the rice.
28. 28. Add the reserved mushroom water.
29. 29. Add the chard stems.
30. 30. Pour in enough vegetable broth to cover the rice.
31. 31. Cook the risotto in the open pot over medium heat.
32. 32. Stir the risotto occasionally.
33. 33. Cook the risotto for about 25 minutes.
34. 34. Gradually pour in the remaining vegetable broth.
35. 35. Grate the Parmesan finely.
36. 36. Mix the Parmesan with the olive oil.
37. 37. Stir the Parmesan mixture into the risotto.
38. 38. Season the risotto with salt.
39. 39. Season the risotto with pepper.
40. 40. Remove the pot from the heat.
41. 41. Place the chard leaves side by side on the work surface.
42. 42. Place one portion of risotto in the center of a leaf.
43. 43. Fold the sides of the leaf over the filling.
44. 44. Roll the leaf into a roulade.
45. 45. Serve the stuffed chard rolls.

Nutrition per serving

• kcal: 355
• Protein: 12 g · Fett/Fat: 12 g · Carbs: 48 g