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:
Dice the onions finely and sauté half of them in a little olive oil in the Ceratal® Comfort Frying Pan.
Step 2 of 6:
Wash the Swiss chard, separate the stems from the leaves, and dice them finely. Add them to the onions in the Frying Pan and sauté briefly. Add the risotto rice to the Frying Pan as well and toast briefly. Deglaze everything with a little white wine. Then gradually add the vegetable stock and let it simmer down.
Step 3 of 6:
Blanch the Swiss chard leaves briefly 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 Frying Pan and add the chopped tomatoes. Let the tomato sauce simmer briefly, then add the Swiss chard rolls. Simmer for another 10 minutes and sprinkle with more Parmesan.
