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Swiss Chard, Leek & Turban Squash Risotto



2 & 1/2 lbs. Turban Squash, steamed and pureed
1 bu. Swiss Chard, julienne and washed
1 stock Leeks, julienne and washed
1 lb. Carrots, diced
1/2 Onion, chopped
2 Tbsp. Garlic, chopped
1 Cup Grape Tomatoes
2 lb. Arborio rice
1/2 gal. Vegetable stock
1/2 bottle Dry White Wine
2 Tbsp. Olive Oil
1/2 stick Butter
1 Cup. Cream
Salt & Pepper


Preheat Oven to 425degrees
- Risotto -
Sauté onion, carrots, 1 Tbsp. of garlic, and 1/4 stick of butter over medium heat; add rice and stir to coat.
Add 1 & 1/2 quarts vegetable stock. Stir and cover. Cook, stirring occasionally, until liquid is absorbed. Cover and bake in the oven at 425degrees for 8minutes. Remove from the the oven, reserve and cool down on a sheet pan.

- Recipe -
In a rondeau pot, add olive oil, 1/4 stick of butter, 1 Tbsp. garlic and sweat for a minute. Add swiss chard and leeks. Sweat again. (Reserve 2 Tbsp. of mixture and set aside for decoration.) Deglaze remaining mixture with white wine and 1/2 quart vegetable stock. Add cream, pinch of salt and pepper. Bring to a boil. Once boiling, add risotto and pureed turban squash. Mix together & cook until a thick consistency. If too thick, add more vegetable stock (mixture is not like a soup). Season to taste and serve on a plate. Place grape tomatoes and add the 2 Tbsp. of sweated leek and swiss chard mixture on top.

Can be served as a side dish with fish, meat, or top with blanched asparagus.