Comments on: No-Rice Risotto with Chard

By: Kim

Kim — Tue, 26 Sep 2017 18:21:53 +0000

All of the recipes found here and in the books, this is the one I’ve done more than any. Too good!

By: BarcaBakes

BarcaBakes — Wed, 19 Jul 2017 16:16:22 +0000

I’ve never used beans like this in a risotto, what an amazing idea! I already love classic baked beans, but I’m not sure if I’ve had creamy ones like this. Seems so obvious when I think about it, but that’s key true of a lot of great recipes. Have you ever tried it with quinoa? It’s pretty good substitute as can have a firmness like rice – https://www.recipestroupe.com/recipe-spinach-and-mushroom-quinoa-risotto-50775.html

By: Stephanie

Stephanie — Mon, 19 Oct 2015 15:44:48 +0000

I would love to make this, but I am allergic to dairy. What would you recommend I substitute the mascarpone cheese for?
Thankyou!
Stephanie

By: Sharnis

Sharnis — Thu, 18 Jun 2015 13:21:25 +0000

Hey ive got a question about the beans. I have made this recipie about 6 months ago and loved it however this time around im not using canned canelleni but dried – ive had them soaking, i just dont know how long i should boil them for?

By: Matthew Wyman

Matthew Wyman — Sun, 22 Feb 2015 10:46:49 +0000

Hi, anyone living near Nottingham UK check out Redearthorganics
Great produce with weekly deliveries.

By: Laurice

Laurice — Thu, 07 Aug 2014 00:02:28 +0000

Delicious, beautiful, quick and easy to make!!! What else is there? Thick, rich and filling too. I skipped the lemon and added a touch of smoked paprika.

By: Amanda

Amanda — Sat, 26 Apr 2014 23:00:51 +0000

Delicious. I make similar but not so creamy. Instead add balsamic, roasted pumpkin, carrots, beetroot. Even better the next day.

By: Marie

Marie — Thu, 13 Mar 2014 01:55:29 +0000

I don’t know how I manage to do it, but the recipe was almost a fail here!
I was so enthusiastic about it that I planned to double the recipe for lunchs. So I doubled the broth to 3 cups. But here in Canada, our cans of beans are not a cup (250 ml), but 540 ml. I still used two cans and decided to keep the broth to 3 cups, since 6 cups of it seemed a bit too much.
However, the recipe still had way too much broth in it! I was forced to withdraw some while it was on the oven, because it looked more like a beans soup than a risotto.
Maybe you know what I did wrong with beans or broth? Are your cans 250 ml or more, in your country?
Anyway, with less broth in it, the recipe was really good so thanks a lot for the idea!
P.S. I hope you understand what I wrote, since I’m a french-canadian.

By: Daniella

Daniella — Tue, 07 Jan 2014 11:54:51 +0000

eating*

By: Daniella

Daniella — Tue, 07 Jan 2014 11:12:42 +0000

Hello!

Can this dish be made in advance and reheated just before heating? Or will it not be the same as eating it at the moment?

Thanks!

Daniella