Risotto
- 6 silver beet leaves
- 1 large clove garlic
- 3 tbsp olive oil
- 1 tbsp thyme leaves
- 5 rashers bacon (diced)
- 400 g Italian risotto rice
- 125 ml white wine
- 1 litre chicken stock
- grated zest of 1 lemon
- 1 large handful of spinach and rocket leaves
- 1 cup chervil sprigs
- salt and pepper
- 2 tbsp butter
Roughly chop the silver beet, cook for 5 minutes or until tender in plenty of boiling water, cool under cold water, squeeze dry and chop again. Peel and finely chop the garlic. Heat the olive oil over a moderate heat and add the thyme, garlic and bacon. Gently fry, without browning, until the bacon is cooked. Add the rice and gently fry for 3 minutes to toast it, stirring frequently. Add the wine, turn up the heat and let the wine bubble until it is all absorbed. Meanwhile, bring the chicken stock to the boil and keep it simmering. Add the stock and continue until it is all absorbed. When all the stock is added, stir in the lemon zest, silver beet, spinach, rocket and chervil, mix carefully, and cook until the silver beet is hot and the other greens have wilted. Season with salt and pepper and vigorously stir in the butter.