Daily decisions aren’t always a piece of cake… Sometimes it’s all about grains. Pasta or rice? How about pasta that looks like rice? Risoni is a rice shaped pasta (sometimes called orzo) that shouldn’t just be reserved for soups – risoni is quite versatile, and makes a nice change to ‘regular’ pasta or risotto. Chard is not so usual around here. I’ve been lucky with a new organic supermarket in my neighborhood that had beautiful purple chard.
Chard Risoni with Quark
1 cup (220grs) risoni
2 1/2 cups (625ml) vegetable stock
1 Tbsp butter
1/2 cup (100grs) Quark
1 clove garlic, finely chopped
1 Tbsp olive oil
a bunch of Chard (from 2 small beet-roots), steamed and coarsely chopped
1/2 cup bacon, chopped (optional)
grated Parmesan, to serve
rocket, to serve
Heat vegetable stock in a deep pan. Add the risoni and cook for 8-10 minutes (or according to packet directions), stirring occasionally. Sauté bacon in a large saucepan with olive oil and garlic, until crisp (2-3 minutes). Remove the bacon from the pan and set aside. Add steamed Chard to the remaining juices in the saucepan and cook for a couple of minutes. Once risoni is cooked, stir in the butter, and season with sea salt and black pepper.
To serve, place the risoni in a large deep plate (or a bowl), sprinkle with bacon, add a couple of tablespoons of Quark and half the Chard. Top with grated Parmesan and rocket. Serve immediately.