I was immediately attracted to this recipe mainly because Green Kitchen Stories called it No-Rice Risotto with Chard. You clearly know my risotto obsession, so I was curious as to how it could be made without rice. I tried the recipe and absolutely loved it. But really? It’s not risotto if there’s no rice. This was more of a warm bean and chard salad. It was made in a similar process to risotto, but the end result was something totally different. And a bit healthier, too. I was a big fan, even though it won’t be replacing my risotto obsession any time soon.
Call-It-What-You-Will Warm Cannellini Bean, Chard, and Mascarpone Salad
- 1 1/2 C vegetable broth
- 2 T olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped; chop smaller stems into quarter dices
- 1 bunch of chard, slice leaves into thin strips
- 2 cans (2 cups) cannellini beans, rinsed well
- 4 T mascarpone cheese
- 1/2 lemon, juice and peel
- Fresh thyme
I had never heard of chopping up the stems of chard and using them in a dish, but since they were going to be softened in the saucepan, I figured it could be good.
Bring the vegetable broth to a simmer in a saucepan over medium heat and set aside. OK, so this is what you do with risotto too; I get it.
Then, heat olive oil in a large saucepan over medium heat. Add onion, garlic, and the stems of the chard. Cook for about 5 minutes, stirring occasionally until softened.
Add one cup of the broth, cook and stir until almost absorbed. See? This is kind of like making risotto.
Now add the chard leaves, cannellini beans, and the rest of the broth. Cook and stir a couple of minutes.
Add the mascarpone cheese, lemon juice, and thyme. Season with salt and pepper
Top with grated lemon peel and serve.
In case you couldn’t tell by reading the above post, this recipe is incredibly easy. Like way easier than risotto (NOT that risotto is difficult!) and it makes a huge amount.
I loved it because it was a deliciously healthy vegetarian salad that was also really filling. The mascarpone cheese was the perfect touch. I ate some for dinner, but I also ate some for lunch and as a snack too.
I don’t eat chard nearly enough and this dish has definitely got me thinking about what else I can do with it. YUM
So, it may not be risotto, but it’s still a great dinner choice. Especially if you’re looking for something pretty healthy that you can take for lunch the next day.
Happy Marathon Monday!! It’s a holiday here in Massachusetts (Patriots Day!), but I’m still stuck working since I freelance for companies not based in MA. But since the marathon runs right by my apartment, I’m planning on taking some time out and getting in on the action. This is just one of the many times I absolutely LOVE living in Boston!