Total Time
20 mins
20 mins

Risotto with a Greek twist. Wonderful served with grilled salmon or trout.

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  1. Heat the olive oil in a large pan.
  2. Add the leek and garlic and cook, stirring, until the leek is soft.
  3. Add the rice and stir until the rice is coated in oil.
  4. Add the vegetable stock and simmer, covered with a tight-fitting lid, over low heat for 15 minutes.
  5. Remove the pan from the heat and let stand, covered, for 5 minutes.
  6. While the rice is cooking, remove the Swiss chard leaves from their stalks; discard the stalks.
  7. Slice the leaves thinly and wash well.
  8. Place the Swiss chard in a separate pan and simmer, covered, until limp, about 5 minutes.
  9. Drain.
  10. Stir the Swiss chard, lemon juice and parsley into the rice.
  11. Add salt and pepper to taste.